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Ingredients
- 3 Tbsp oil, or more
- 1-2 Onions, diced
- 112-oz (400-g) bag shredded cabbage
- 1 tsp salt
- 1 1/2 Tbsp sugar
- pepper
- to taste blintz crepes
- sliced thinly for noodles
Preparation
Step 1
Heal oil in a 6-quart pot. Saute onions until golden. Add cabbage and spices and cook covered, on a low flame for about 1 hour. Remove from heat. Adjust seasoning to taste, if necessary. Gently stir in "noodles" and serve hot.
Note: The amount of crepes you use depends on what you like - more cabbage or more noodles. Start with 2-3 crepes and increase if necessary. This dish can be frozen.