added this 16 years ago
Pittsburgh Revisited
What you need:
12 ounces noodles
1/3 cup vegan buttery spread
1 small onion, chopped
8 ounces button mushrooms, sliced
1/2 medium cabbage, cored and shredded
garlic powder, to taste
salt, to taste
soy sauce, to taste
red pepper flakes, to taste
What you do:
1. Cook noodles according to package directions. Drain and rinse when done. In deep pot, melt buttery spread and sauté onion.
2. Add mushrooms and toss until softened; toss in shredded cabbage, cover and allow to wilt on medium heat.
3. Season with garlic powder and salt to taste. Combine this mixture with noodles; pass pepper flakes and soy sauce at the table.
Preparation Time:
20 minutes
Cooking Time:
Servings:
6
Recipe Category:
SO HOW'D IT GO?
This tastes great!! I decided to put Yves ground turkey in it and it was amazing. I will make this again.
I liked this recipe, although I don't think I'll make it again. It was easy, filling, a little on the bland side ( as I think it is supposed to be), yet strangely addicting (all the buttery spread maybe?). I followed the recipe very closely, using garlic cloves instead of powder and also adding black pepper. I used whole wheat noodles and I think it might be better to use white for this as you could definitely taste the "healthiness" of the noodles since this did not have a strong sauce. It was fun to try.
I made this for dinner, adding chunks of tempeh marinated in Bragg's, garlic, and crushed red pepper, and then pan fried. I was a tad unsure of the soy flavor, too, particularly when I mixed in my hot sauce choice, Cholula (it was a strange taste combination for me). I think next time I'll omit the hot sauce and leave it with the red pepper flakes and soy. It was quite good though - simple, quick, and satisfying. Thanks for sharing your version, yabbitgirl!
This came out of a discussion on Q and A about a typical Pittsburgh "Slav soul food" dish of cabbage and noodles, with lashings of butter/marge and hot sauce (at least and_it_spoke voted for Tabasco) or pepper. That seemed a bit bland to my Mediterranean taste, so I decided to jazz it up a bit. I like it, and I'm glad others do too.
I wondered at first what made this so descriptive of my hometown, but in a way if you are referring to the vast amounts of Slavic foods here, the cabbage and noodles fit right in. I was doubtful of the soy sauce addition, and I substituted kale for cabbage, and I was pleasantly surprised. This was actually quite easy and quite tasty and I will certainly make it again. Thank you for this recipe--I'd love to know your story behind it.