Total time to prepare – Approximately one (1) hour. 

 – This is an old Polish or Eastern European recipe. You can use the ground meat of your choice, such as beef, pork, turkey or veal, which I used on this occasion and I prefer for this recipe. I suggest using an electric skillet but a 12-inch non-stick skillet or cast iron skillet works well, too. Serves 6.


  • 1 lb. Ground Veal or ground meat of your choice. 
  • 1 Onion – large, diced
  • 1 Green Cabbage – small, shredded
  • 12 oz. Baby Bella Mushrooms, sliced
  • 8 oz. Flat Egg Noodles
  • 1 Tbsp. Minced Garlic
  • 2 Tbsp. Salt, divided
  • 1 Tbsp. Pepper
  • 1 Tbsp. Cajun Seasoning (such as Emeril’s Essence)


  1. Place the diced onion and ground meat into a hot skillet. Brown the meat and crumble into small pieces, saute the onion. The juice from the ground meat should provide enough liquid to saute the onion. 
  2. Sprinkle 1 tbsp. salt, the pepper, cajun seasoning, and minced garlic onto the meat and onion mixture.
  3. While the meat and onion are working in the skillet, boil water in a pot for the pasta. Add the remaining 1 tbsp. salt. 
  4. Prepare the pasta to el dente. Place in a colander to drain.
  5. Boil water in a pot and add the cabbage. Boil for fifteen (15) minutes or until tender. Drain and place in a colander.
  6. Add the sliced mushrooms to the meat and onion mixture. Cover and saute for ten (10) minutes until mushrooms are tender.
  7. Add the cabbage and then noodles. Mix together and keep on low heat until all is warmed through, about three (3) minutes.
  8. Serve and enjoy!

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