I based this dish on some flavors and ingredients that my Polish aunts used a lot.
It's excellent comfort food, and we've often made it for friends and neighbors who don't feel well (but we omit the cabbage for sick people). It's addicting!
I needed a name for it, so I call it "Polish Macaroni".
Lee
Polish Macaroni
small head of cabbage, chopped
1 lb. elbow macaroni
14 oz. can diced tomatoes, drained
3T fresh dill (use dried dill, if you must)
1 stick butter
salt, pepper, garlic powder, Accent to taste
Boil the chopped cabbage for 10 minutes, then drain. Cook the elbows for 8-10 minutes, then drain.
Toss the cabbage and hot elbows with the butter. Add the diced tomatoes. Stir in the dill.
Season with salt, pepper, garlic powder and Accent
It's excellent comfort food, and we've often made it for friends and neighbors who don't feel well (but we omit the cabbage for sick people). It's addicting!
I needed a name for it, so I call it "Polish Macaroni".
Lee
Polish Macaroni
small head of cabbage, chopped
1 lb. elbow macaroni
14 oz. can diced tomatoes, drained
3T fresh dill (use dried dill, if you must)
1 stick butter
salt, pepper, garlic powder, Accent to taste
Boil the chopped cabbage for 10 minutes, then drain. Cook the elbows for 8-10 minutes, then drain.
Toss the cabbage and hot elbows with the butter. Add the diced tomatoes. Stir in the dill.
Season with salt, pepper, garlic powder and Accent