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A bowl of cabbage and noodles, with a fork resting on the plate.

Cabbage and Noodles

Cabbage and noodles is a quick, buttery comfort dish made with tender cabbage, egg noodles, and simple pantry seasonings. Easy and delish!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings
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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.
    Thinly sliced onions cooking and softening in a large white Dutch oven on a light gray surface.
  • 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).
    A pot of shredded cabbage and onions.
  • 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.
    Cooked egg noodles in a metal colander, draining on a light-colored countertop.
  • 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.
    Sautéed shredded cabbage in a white pot on a light gray surface.
  • Turn off the heat. Add the drained noodles and butter. Stir so the butter melts and everything is nicely combined.
    A white pot filled with cooked egg noodles and a pat of butter on top, sitting on a light gray surface.
  • Stir in 1 teaspoon of the vinegar or lemon juice. Taste and add more salt and pepper as desired. Serve warm.
    A pot of cabbage and noodles, stirred with a wooden spoon.

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.

Nutrition

Serving: 1(of 4)Calories: 373kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 63mgSodium: 761mgPotassium: 396mgFiber: 5gSugar: 6gVitamin A: 446IUVitamin C: 44mgCalcium: 76mgIron: 2mg
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