Austrian Noodles and Cabbage

Sometimes you just want something simple and comforting and nothing says comfort like Austrian Noodles and Cabbage (page 213).

This dish is easy to throw together and oh so tasty. I used wheat noodles instead of pasta because I felt like having a softer noodle, green cabbage instead of savoy and I added in extra margarine. A lot of extra margarine because well, that's how I like it. :p

There's not much else to say about this except that this is excellent comfort food. Simple ingredients with a tasty result. It doesn't look like much, but it's delicious.

— Ms. Veganorama

German-style Kool-sla

My grandmother had just finished chopping up some cabbage with the intention of producing a salad when I strolled into the kitchen—I stopped her immediately. Now that the hardest part was done, I wanted to make something with it myself. I wasn't sure what, but shredded cabbage had to appear somewhere among 1,000 recipes. Enter the German-style Kool-sla (page 73).

What a delightful mix of sweet and sour! I had no idea cabbage tasted so fine with sugar. Instead of grapeseed oil I used sunflower, my grandmother's favorite and apparently a Romanian staple. It was fabulous and everyone enjoyed it (everyone being parents + g-ma + aunt). Raw cabbage never tasted this delicious!

- - Ulpia suddenly has a hankering for some kool-sla - -