Cabbage and Noodles

I get this box every other week from Farm Fresh To You, and in it is delicious seasonal produce from the Capay Valley. Since it is winter I have been getting a lot of cabbage. What to do with all of this cabbage? Well I ran across this recipe from Arthur Schwartz for Cabbage and noodles and I was intrigued. Cabbage and noodles do they really go together? Well after reading this recipe I knew I had to try it. I was pleasantly surprised. So was my daughter, she ate the all the leftovers, which is a rarity. In Arthur Schwartz’s  cookbook; Arthur Schwartz’s Jewish Home Cooking, he talks about the climate of Eastern Europe and how “brutal” the cold is and that cabbage is an easily storable vegetable, that Jews could eat most of the year.
In his recipe for Cabbage and Noodles he uses an ingredient called “schmaltz” which is rendered chicken fat. It can obtained at kosher markets and specialty stores. I used butter, but Schwartz calls schmaltz a “defining flavor in the Yiddish kitchen.” Recipe for Cabbage and Noodles