Servings: 4 to 6

6 tbsp. - butter 6 tbsp. - butter
½ c. - green pepper (chopped) ½ c. - green pepper (chopped)
⅓ c. - onion (finely chopped) ⅓ c. - onion (finely chopped)
1 tsp. - caraway seeds 1 tsp. - caraway seeds
4 c. - cabbage (shredded) 4 c. - cabbage (shredded)
¾ tsp. - salt ¾ tsp. - salt
½ tsp. - paprika ½ tsp. - paprika
⅛ tsp. - black pepper ⅛ tsp. - black pepper
13-14 oz. - tuna in vegetable oil 13 to 14 oz. - tuna in vegetable oil
½ lb. - medium egg noodles ½ lb. - medium egg noodles
2 tbsp. - parsley (chopped) 2 tbsp. - parsley (chopped)

Sauté pepper & onion in 3-tbsp. butter for 3-mins.
Add cabbage, caraway seeds, salt, paprika, & black pepper; sauté till cabbage is crisp-tender (app. 5-mins.).
Stir in tuna (the recipe says nothing about draining, but I would) & heat through.
Cook noodles according to package directions; drain.
Toss noodles, parsley, & remaining butter with tuna mixture till it’s well blended & butter is melted.

My deceased mother-in-law cut this out of the January 11, 1981 edition of "Family Weekly."  My deceased mother-in-law cut this out of the January 11, 1981 edition of "Family Weekly."