Cabbage and Noodles is a cozy, budget-friendly comfort food made with tender caramelized cabbage, buttery egg noodles, and simple pantry seasonings. Ready in 30 minutes, it’s perfect for busy weeknights!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Cabbage and noodles is total comfort food.
Cabbage is having a moment and I couldn’t be more giddy about it! I think this cabbage and noodles recipe is the perfect example of just how scrumptious a humble head of cabbage can be.
The cabbage is cooked until it’s velvety and caramelized, giving it a mellow, slightly sweet flavor. This dish is like buttered noodles, but with more adult appeal. I made this recipe when Ben and I were snowed in recently and it was perfect for the occasion—just total cozy comfort in a bowl.
Let’s break down what makes this recipe such a win:
- A Family Favorite. Buttery noodles, caramelized cabbage and onions—this is the kind of meal kids and adults will agree on! (Yes, even your kids will eat cabbage in this form because that pungent flavor is cooked right out of it.)
- Quick and Easy. Cabbage and noodles is ready in about 30 minutes from start to finish, with only 5 minutes of prep.
- Budget-Friendly. It’s made with simple, affordable ingredients and pantry staples that add loads of flavor.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Canola Oil. Or another neutral oil you like to use for cooking.
- Yellow Onion. This helps us lean into the subtle sweetness of the cabbage and infuses it with flavor as it cooks.
- Green Cabbage. Core the cabbage, then cut it into 1/2-inch strips.
- Wide Egg Noodles. You can use another variety of pasta if you’d like, but I love the way the cabbage clings to wavy egg noodles.
- Smoked Paprika. Adds a gentle smoky depth that makes the dish taste richer.
- Low-Sodium Soy Sauce. A small amount adds savory, umami flavor and depth.
- Unsalted Butter. If you only have salted butter, that’s fine too; just add a touch less salt to the recipe.
- Apple Cider Vinegar or Lemon Juice. A splash of acid brightens things up and cuts through the richness of the butter, giving you a more balanced flavor.
How to Make Cabbage and Noodles
Soften the Onion (photo 1). Heat the oil in a large pot and cook the sliced onion until softened and lightly browned.
Cook the Cabbage (photo 2). Add cabbage, salt, and water. Cook until tender, adding more water if needed.
Boil the Noodles (photo 3). Meanwhile, cook the egg noodles in salted water until al dente. Drain.
Season (photo 4). Stir paprika, pepper, soy sauce, and remaining salt into the cabbage.
Make It Buttery (photo 5). Add the drained noodles and butter. Stir until the butter melts and everything is combined.
Serve (photo 6). Finish with vinegar or lemon juice, season to taste, and serve warm. ENJOY!
Recipe Variations
- Make It Meaty. Cook chopped bacon or sliced sausage with the onions. (Cabbage and noodles with kielbasa would be fantastic!)
- Veganize It. Use your favorite plant-based butter.
- Make It Gluten-Free. Use gluten-free noodles and tamari instead of soy sauce.
What to Serve with Cabbage and Noodles
- Bread. These pillowy Homemade Dinner Rolls are always a good accompaniment to comfort food meals!
- Proteins. Serve cabbage and noodles alongside Baked Chicken Thighs or Breaded Pork Chops.
- Salad. For a lighter option, serve this dish with a light salad like my Spinach Salad.
Cabbage and Noodles
Video
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 2 tablespoons canola oil or similar neutral cooking oil
- 1 yellow onion ¼-inch sliced
- ½ head green cabbage cored and cut into ½-inch strips
- 8 ounces wide egg noodles or similarly shaped pasta
- 1 teaspoon kosher salt divided
- ¼ cup water plus additional as needed
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons unsalted butter
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Add the onion and cook until softened and browned at the edges, about 10 minutes.
- To the pot, add the cabbage, 1/2 teaspoon kosher salt, and 1/4 cup water. Cook, stirring occasionally, until the cabbage is tender, about 10 to 15 minutes. Every few minutes, run a wooden spoon along the bottom of the pot to make sure the cabbage and onions aren't sticking. If they are splash in a few tablespoons of additional water to loosen them (repeat adding water as often as necessary).
- Meanwhile, bring a large pot of well-salted water to a boil. Add the noodles and cook until al dente (about 7 minutes, or according to package instructions). Drain.
- Once the cabbage is softened, stir in the smoked paprika, black pepper, soy sauce, and remaining 1/2 teaspoon salt. Cook until fragrant, about 30 seconds.
- Turn off the heat. Add the drained noodles and butter. Stir so the butter melts and everything is nicely combined.
- Stir in 1 teaspoon of the vinegar or lemon juice. Taste and add more salt and pepper as desired. Serve warm.
Notes
- TO STORE: Store leftover cabbage and noodles in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in a skillet with a splash of water or broth and a small pat of butter.
This was shockingly delicious! So many of your recipes are phenomenal but I could not have prepared for how good this was simply because of the simple ingredients. Absolutely phenomenal!
Yay! So glad you enjoyed the recipe, A! Thank you!
We tried this last night and it was a big hit! I used it as a way of teaching my son how to cook something and it was straightforward, easy for him to do and absolutely delicious. We served it alongside pan fried sausages.
Makes me so happy to hear, Heather! Thank you!
I made this last night and it is absolutely delicious! It’s going on regular rotation for sure!
I added a small amount of black peppered pancetta and used a Vidalia onion (nice for a little sweetness)
Also I used a bag of coleslaw mix because that’s what I had.
My ‘squeeze over’ of choice was lemon juice.
I highly recommend this recipe!
Thank you, Erin!
I love the sound of using pancetta, Jean! Thank you for the feedback!
I stumbled upon this recipe and couldn’t stop thinking about it so I ran out and grabbed all of the ingredients. Boy, am I glad I did! It is the coziest, most delicious, simple yet so flavorful, amazing dish! Absolute perfection— no notes!! I will be making this all of the time from here on out! Thank you for all of your great recipes!
So happy to hear, Ashley! Thank you!
I don’t know why it’s so good, but it is. I happened to have a head of purple cabbage in the fridge and used it for this meal right after I saw it on FB. Warning: Using purple cabbage is very delicious and packs more nutrition than green, but it is not attractive in this dish. Just sayin’. Personally, I don’t mind a homely meal if it’s good for you, and with either green or purple, you’ve got a nutrition winner. And to boost, it’s so budget friendly and filling.
So glad you enjoyed the recipe, Brenna! Thank you!
Tasty & I will suggest that the ratio of cabbage/onions to noodles might be altered a bit. Next time I prepare this I will increase the cabbage to noodles ratio. Besides that, it’s not a bad quick meal, I get it. Thanks for sharing.
Thank you Susan! We enjoyed the ratio but you can definitely adjust based on your preference.
Very simple but so good. I added cooked ground beef to it, but would have been just as happy without it. Will definitely made again.
So glad to hear, Sue! Thank you!
This was so so good! It’s simple but delish! Make it asap! (Added an extra tablespoon of butter because why not!)
Yay! So glad you enjoyed it, Brenna! Looks amazing!