Catharine Ache of Bethlehem, PA sent in a recipe for cabbage and noodles to The Morning Call.
In response to your reader's request for a cabbage and noodle recipe, I hope this one from Walp's Family Restaurant Cookbook is one she will want to try. Although I have never made this recipe personally, I enjoyed this dish whenever Walp's had it on the menu. I have also included Walp's recipe for Spätzle, just in case your readers would like to make their own noodles
A recipe for Kraut Noodles, also comes from Edith Dergosits of Whitehall.
Drain cooked wide egg noodles (or German-Spaetzle, see recipe). Saute lightly in bacon fat. Add chopped raw cabbage leaves (twice the amount of raw cabbage leaves as cooked noodles) chopped in approximately 1-inch squares. Season with substantial amount of salt and ground black pepper. Continue sauteing until mixture begins to brown. Turn heat low, add a little more bacon fat and simmer until cabbage is tender (about 20 minutes), stirring occasionally to prevent scorching. Turn off heat and after 10 minutes remove cabbage and noodles from burner.
Notes: Serve hot.