Some recipes are more than just food — they’re memories, traditions, and a warm hug on a plate. One of my favorite dishes of all time is something my dear departed granny used to make: Cabbage and Noodles. Simple, hearty, and full of love, it’s the kind of meal that doesn’t need fancy ingredients or complicated steps to feel special.
I can still picture her at the stove, apron tied around her waist, gently sautéing cabbage in butter until it turned sweet and golden. The smell would drift through the house, and we all knew dinner was going to be something comforting and delicious.
Why I Love This Dish
Cabbage and noodles may not sound glamorous, but every bite is a reminder of home. The sweetness of the cabbage, the richness of the butter, and the heartiness of the noodles come together to create something far greater than the sum of its parts. It’s budget-friendly, filling, and perfect as a main or side dish.
For me, it’s also a reminder of my granny’s kitchen — her laughter, her care, and her way of making even the simplest ingredients feel like a feast.
If you’ve never tried it, give this recipe a chance. You might just find it becomes one of your family favorites, too.
Ingredients
- 1 package egg noodles (about 12 oz — wide egg noodles work best)
- 1 head of green cabbage (medium-sized, cored and thinly sliced)
- 1 stick (½ cup) of butter
- Dill, caraway seeds, and salt (lots of salt!) to taste
Directions
1. Cook the noodles
- Bring a large pot of water to a boil, adding a generous spoonful of salt.
- Cook the egg noodles according to the package directions, usually 6–8 minutes, until just tender (al dente).
- Drain well and set aside. Toss with a small pat of butter if you don’t want them sticking.
2. Prepare the cabbage
- Remove any wilted outer leaves, cut the cabbage in half, and slice out the tough core.
- Thinly shred the cabbage — a sharp knife or mandoline makes this quick.
3. Sauté the cabbage
- In a large skillet or Dutch oven, melt the stick of butter over medium heat.
- Add the shredded cabbage and stir to coat it in the melted butter.
- Cook for 15–20 minutes, stirring occasionally, until the cabbage becomes soft, golden in spots, and slightly caramelized. This step is key — it brings out the natural sweetness of the cabbage.
4. Combine
- Add the drained noodles to the pan of buttery cabbage.
- Toss well so the noodles soak up all that flavor.
- Season generously with salt, a sprinkle of dill, and a pinch of caraway seeds. Taste and adjust — don’t be shy with the salt, it really makes the flavors pop.
5. Serve warm
- Scoop into bowls and serve immediately.
- Leftovers reheat beautifully in a skillet with just a touch more butter.
Tips for the Perfect Cabbage and Noodle
- Choose the right noodles: Wide egg noodles are traditional, but medium or even homemade noodles work beautifully. The key is a noodle that’s sturdy enough to soak up butter without turning mushy.
- Slice the cabbage thinly: The thinner you shred it, the quicker it cooks and the sweeter it becomes. Thick chunks will take longer and won’t blend as nicely with the noodles.
- Don’t rush the cabbage: Let it sauté until it gets slightly caramelized. That’s where the magic happens — buttery, nutty, and slightly sweet flavors develop.
- Use a big skillet or pot: This recipe needs space. A roomy pan ensures the cabbage cooks evenly and the noodles can be tossed without clumping.
- Season boldly: Cabbage loves salt! Be generous. Taste as you go and adjust until the flavors pop. The dill and caraway add brightness and a little earthiness, so don’t skip them if you have them on hand.
- Add onions or garlic (optional): For extra depth, sauté a sliced onion or a few cloves of garlic with the cabbage before adding the noodles.
- Make it hearty: Turn it into a one-pan meal by adding bacon bits, sliced kielbasa, or shredded rotisserie chicken. A little protein makes it a complete dinner.
- Butter boost: If you reheat leftovers, add a pat of butter to bring back that silky richness. The noodles will soak it right up.
- Texture twist: For a little crunch, reserve some raw shredded cabbage and sprinkle it on top before serving. It gives a nice contrast to the soft noodles.
- Customize with spices: While dill and caraway are traditional, you can play around — try smoked paprika, black pepper, or even a dash of red pepper flakes if you like heat.
Serving Suggestions for Cabbage and Noodles
One of the best things about this dish is its versatility. It can shine as a simple main course or play the perfect supporting role to heartier proteins. Here are some ideas:
With drinks:
Pair it with a cold beer for a traditional, rustic vibe — or a glass of chilled white wine like Riesling or Sauvignon Blanc for something lighter.
As a main dish:
Enjoy it on its own with a sprinkle of fresh herbs and maybe a side of crusty bread. It’s filling, comforting, and doesn’t need much else.
With sausage or kielbasa:
Cabbage and noodles are a natural pairing with smoked or grilled sausage. Slice and pan-fry kielbasa or bratwurst, then toss it right into the skillet.
With roasted meats:
This dish makes an excellent side to roast chicken, pork chops, or even a beef roast. The buttery cabbage balances out rich, savory meats.
With bacon:
Sprinkle crispy bacon pieces over the top for a smoky, salty finish. It’s a classic upgrade!
Vegetarian style:
Add sautéed mushrooms or roasted root vegetables for extra heartiness while keeping it meat-free.
With a salad:
A crisp cucumber salad or simple tomato salad adds freshness and contrast to the buttery noodles.