Cabbage Stroganoff

• 8 ounces egg noodles
• 5 tablespoons butter, DIVIDED
• 1/2 large head of cabbage, shredded fine
• 1 sweet onion, thinly sliced
• 1 beef bouillon cube
• 1/2 cup hot water
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sour cream, reduced fat is great
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Cook the egg noodles according to package. Drain; toss with 2 tbsp of the butter and keep warm.
2. Meanwhile, melt remaining 3 tbsp butter in a large skillet.
3. Add the cabbage and onion slices and sautee for about 5 minutes.
4. Dissolve the beef bouillon cube in the 1/2 cup hot water with the worcestershire sauce; pour into the skillet with the cabbage/onions.
5. bring to a simmer and continue to cook, stirring often, for about 15 minutes or until the cabbage is to your desired tenderness.
6. Reduce heat to low and stir in the sour cream, celery seeds, salt and pepper. Heat through but do NOT boil.
7. Serve over the hot cooked, buttered egg noodles.

egg noodles, butter, head of cabbage, sweet onion, hot water, worcestershire sauce, sour cream, celery, salt, pepper

Taken from www.food.com/recipe/cabbage-stroganoff-282146 (may not work)