Cabbage & Noodles Recipe

Why You’ll Love This Recipe

I love this dish for its simplicity and comfort. There’s nothing fancy about it—just a few basic ingredients transformed into something rich and flavorful. The cabbage turns sweet and soft as it cooks down, the noodles soak up all the buttery goodness, and it all comes together in one warm, delicious pan. It’s perfect as a side dish or a vegetarian main, and I can dress it up or keep it classic depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg noodles

• Green cabbage, chopped or shredded

• Onion, thinly sliced

• Butter

• Olive oil (optional)

• Salt

• Black pepper

• Garlic (optional)

• Paprika or caraway seeds (optional, for extra flavor)

• Fresh parsley (optional, for garnish)

Directions

1. I start by cooking the egg noodles in salted boiling water until just tender. I drain them and set them aside.

2. While the noodles cook, I melt butter in a large skillet over medium heat. I sometimes add a splash of olive oil to keep the butter from browning too quickly.

3. I sauté the sliced onions until soft and lightly golden, then stir in the garlic if I’m using it.

4. I add the chopped cabbage, season with salt and pepper, and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized.

5. Once the cabbage is cooked, I add the cooked noodles to the skillet and toss everything together.

6. I taste and adjust the seasoning, sometimes adding a pinch of paprika or caraway seeds for extra depth.

7. I let it all heat through for another couple of minutes, then serve warm, topped with fresh parsley if I have it.

Servings and timing

This recipe makes about 4 servings. It takes around 30–35 minutes total—10 minutes to prep and about 20–25 minutes to cook.

Variations

Sometimes I add crumbled bacon or sliced kielbasa for a heartier meal. I’ve also tossed in cooked mushrooms, peas, or shredded carrots for more vegetables. If I want a touch of tang, I add a splash of apple cider vinegar or a bit of sour cream before serving. For a vegan version, I use plant-based butter and egg-free noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet with a bit of butter or oil until hot, or microwave individual portions. The flavors often get even better the next day.

FAQs

Can I use pre-shredded cabbage?

Yes, I’ve used bagged coleslaw mix in a pinch. It saves time and still tastes great—just keep an eye on it so it doesn’t overcook too quickly.

What kind of noodles work best?

I usually use wide egg noodles, but I’ve also made it with bowtie pasta or rotini. Any short, sturdy pasta will work well.

Is this dish traditionally served with meat?

Traditionally, it can go either way. I’ve had it both as a meatless main or with sausage or bacon added. It’s totally flexible.

How do I keep the noodles from getting mushy?

I cook them just to al dente and toss them in right at the end to avoid overcooking. A little firmness helps the texture of the whole dish.

Can I freeze cabbage and noodles?

Yes, though I prefer it fresh. If I do freeze it, I cool it completely, store it in a freezer-safe container, and reheat it gently with a splash of water or broth.

Conclusion

Cabbage & Noodles is one of those old-fashioned comfort dishes that never goes out of style. It’s warm, buttery, and full of flavor from just a few pantry staples. I love how easy it is to make, how affordable it is, and how versatile it can be with whatever I have on hand. For me, it’s pure comfort in a bowl.

Cabbage & Noodles Recipe

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A simple, hearty dish of tender cabbage and buttery noodles for classic comfort food.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish, Vegetarian, Pasta
• Method: Stovetop
• Cuisine: Eastern European, American
• Diet: Vegetarian

Ingredients

12 oz (340g) egg noodles

4 tbsp unsalted butter (divided)

1 medium onion, thinly sliced

1 medium head green cabbage, cored and thinly sliced

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1/2 tsp garlic powder (optional)

Fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.

In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 4–5 minutes.

Add cabbage, salt, pepper, and garlic powder (if using). Cook, stirring occasionally, until cabbage is tender and slightly caramelized, about 12–15 minutes.

Stir in the remaining 2 tablespoons butter until melted.

Add cooked noodles to the skillet and toss until well combined.

Garnish with fresh parsley before serving.

Notes

For a richer flavor, cook the cabbage in a mix of butter and olive oil.

Add crispy bacon bits or kielbasa for a heartier version.

Can be made vegan by using plant-based butter and egg-free pasta.