Ann Schlasta and Sonia Prestys learned from the best.
Their late mom, Mary Stafursky, and grandmother, Mary Buckla, passed down an arsenal of recipes. The sisters have created these cherished meals from the time they were teenagers, and their families as well as their community have reaped the benefits.
Schlasta and Prestys’ Cabbage and Noodles recipe is a favorite at their parish, All Saints Orthodox Church, 210 Susquehanna Ave., Olyphant. Along with a handful of fellow volunteers, they make it year-round for fundraisers, but it really shines during Lent.
“People come from all over for (the cabbage and noodles),” Prestys said. “We’ll have to run to the store to get some more cabbage during the sale. … We make 90 pounds of cabbage, but we’ll have to get more. Sometimes we’re sold out of it before it’s over. It goes quick.”
Prestys and Schlasta shared with Local Flavor a paired-down version of the coveted Cabbage and Noodles recipe they make for the church, earning All Saints a $50 gift card to Riccardo’s Market, 1219 Wheeler Ave., Dunmore, through Local Flavor Gives Back.
Schlasta urged cooks to season the dish to taste.
“Taste it and see, and you can always add more,” she said. People usually like to add it when they’re eating it, anyway.”
After a taste, it’s easy to see why the Cabbage and Noodles are such a big hit. While some may turn up their noses at cabbage and its distinct aroma and taste, Local Flavor enjoys its earthy flavor. The cabbage was cooked to perfection, combined with a little onion, some salt and pepper, and buttery noodles.
Other ethnic dishes guests can find at any of the church’s fundraisers include Pagach, Pierogies, Manhattan Clam Chowder and Potato Pancakes. Outside Lent, All Saints adds items including Pigs in the Blanket and Sausage and Peppers. There also are always dozens of baked goods to choose from.
Volunteers also make it known that the events are sit-down dinners and everyone is welcome to attend, Schlasta said. It’s a nice way to bond with fellow parishioners as well as family. Though now involved in school and sports, Schlasta’s granchildren, Mark and Mia Pawelski, used to come down to help their grandmother when they were younger. And Prestys’ gandson, Ryan, 10, loves to be with her at church events.
“That’s really how we were brought up,” Prestys said. “You help out at home and at church. We love our church … (and) this community is so supportive.”
Sonia Prestys’ and Ann Schlasta’s Cabbage and Noodles
- 1 large head of cabbage
- 1 large onion, chopped
- 1/2 pound buttery blend
- Alpine Valley
- 1 pound bag of wide noodles
- 2 tablespoons salt
- 1 teaspoon pepper
- Cut cabbage into four quarters. Rinse in cold water. Trim core from each quarter of cabbage. Cut into one-inch strips.
- Melt buttery blend in large pot. Chop onion and add to butter blend. Add 1 cup water and let it simmer. Add chopped cabbage. Add salt and pepper. Cook on medium heat for 45 minutes until cabbage is tender.
- Cook noodles and drain. Melt another quarter pound of buttery blend in mix with noodles.
- Combine cabbage and noodles together. Add more salt and pepper if desired.
Gia Mazur is an award-winning staff writer and beauty obsessive who joined The Times-Tribune’s Lifestyles department in 2015. She’s a product enthusiast who can’t live without an eyelash curler. A proud Virgo, Charlotte Tilbury Matte Revolution Lipstick in Pillow Talk is her go-to. Contact: firstname.lastname@example.org; 570-348-9127; @gmazurTT