cabbage egg noodles recipe

Written ByJenny Smyth Posted on
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The Best cabbage egg noodles recipe

I’ve been making this cabbage egg noodles recipe for years, and it’s still a staple in our household. It’s one of those dishes that never fails to please, whether I’m serving it to my family on a weeknight or to a crowd of friends on the weekend.

The key to its success lies in the simplicity of the ingredients and the technique used to prepare them. The dish is essentially a variation on traditional Chinese stir-frying, with the addition of some American twists to suit our taste buds.

When I first started making this recipe, I was drawn in by the promise of a quick and easy meal that could be customized to suit my family’s tastes. Over time, I’ve tweaked it to perfection, and now it’s a regular feature in our dinner rotation.

Cabbage Egg Noodles

4.6 from 833 votes

A simple and satisfying dish of tender egg noodles tossed with caramelized cabbage and savory seasonings. This recipe transforms humble ingredients into a comforting meal that is both budget-friendly and delicious.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles

8 ounces egg noodles
1 tablespoon salt (for pasta water)

For the Cabbage Mixture

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium head green cabbage (about 2 pounds), cored and thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon caraway seeds (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken or vegetable broth

For Serving

2 tablespoons fresh dill, chopped (optional)
Sour cream (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the egg noodles and cook according to package directions until al dente, usually 6 to 8 minutes.
3Drain the noodles in a colander and set aside.
4While the noodles cook, heat the butter and olive oil in a large skillet or Dutch oven over medium heat until the butter is melted and sizzling.
5Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 to 7 minutes.
6Add the sliced cabbage to the skillet and stir to combine with the onion.
7Cook over medium-high heat, stirring occasionally, until the cabbage begins to wilt and brown in spots, about 8 to 10 minutes.
8The cabbage should be tender and caramelized.
9Reduce the heat to medium and add the minced garlic, caraway seeds (if using), salt, and black pepper.
10Stir and cook for 1 minute until the garlic is fragrant.
11Pour in the broth and scrape up any browned bits from the bottom of the pan.
12Add the drained egg noodles to the skillet with the cabbage mixture.
13Toss everything together over medium heat until the noodles are well coated and heated through, about 2 to 3 minutes.
14Taste and adjust seasoning with additional salt and pepper if needed.
15Remove from heat and garnish with fresh dill if desired.
16Serve immediately, with a dollop of sour cream on the side if you like.

🔧Equipment

Large pot
Large skillet or Dutch oven
Colander
Chef’s knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 11g

📝Notes

For a vegan version, substitute the butter with additional olive oil and use vegetable broth. The caraway seeds add an authentic Eastern European flavor, but you can omit them or substitute with a pinch of fennel seeds.

Watch Video Of How Cabbage Egg Noodles Works

This cabbage egg noodles recipe is a perfect addition to any meal rotation, whether you’re looking for a quick weeknight dinner or a special occasion dish.

It’s easy to make ahead and reheat, making it ideal for potlucks or family gatherings.

Plus, it’s packed with nutrients from the cabbage and eggs, making it a healthier option than many takeout options.

❓ Frequently Asked Questions About Cabbage Egg Noodles

Q: What type of cabbage should I use for this recipe?

The best type of cabbage for this recipe is napa cabbage, which has a sweeter and milder flavor than other varieties. You can also use savoy or green cabbage if you prefer.

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