Here’s a simple, comforting recipe for Cabbage and Noodles—a classic Eastern European-style dish that’s hearty, flavorful, and easy to make.
Cabbage and Noodles
Ingredients
- 12 oz (340 g) wide egg noodles
- 1 small head green cabbage, shredded (about 6 cups)
- 3 tbsp butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced (optional)
- Salt and pepper, to taste
- 1 tsp paprika or caraway seeds (optional for extra flavor)
- Optional: ½ cup cooked bacon bits or sausage slices for a meaty version
Instructions
- Cook the noodles:
- Boil egg noodles according to package instructions. Drain and set aside.
- Cook the cabbage:
- In a large skillet, melt butter or heat oil over medium heat.
- Add onions and sauté until soft.
- Add garlic (if using) and cook 1 minute.
- Add shredded cabbage, season with salt, pepper, and paprika or caraway seeds.
- Cook 10–12 minutes, stirring occasionally, until cabbage is tender but slightly crisp.
- Combine noodles and cabbage:
- Add cooked noodles to the skillet with cabbage.
- Toss everything together and cook 2–3 minutes to blend flavors.
- Add bacon or sausage if desired.
- Serve:
- Serve warm as a side dish or a light main.
- Optional: garnish with fresh parsley or grated cheese.
💡 Tips:
- For a tangy twist, add a splash of apple cider vinegar while cooking the cabbage.
- Leftovers reheat well and flavors deepen after a day.
- You can swap butter for bacon grease for a richer, smoky flavor.
I can also give a creamy cabbage and noodles version that uses cream or sour cream for a richer, casserole-style dish.
Do you want me to share that version?
