Simple comfort food at its best: fried cabbage and noodles.
If you like ordinary buttered noodles with salt and pepper, try mixing in some caramelized onions and sautéed cabbage.
Not only do the extra two ingredients provide a lot of taste and texture, but they also help to balance out the dish by adding some vegetables.
Fried cabbage and noodles are still ridiculously simple and inexpensive, and it works well as a side dish or as the foundation for a larger meal.
WHAT IS IT ABOUT FRIED CABBAGE AND NOODLES THAT MAKES THEM SO DELICIOUS?
It’s all because of the butter. The caramelized onions and the butter, to be precise.
That somewhat sweet caramel flavor, combined with the creamy butter and salt and pepper particles on the surface of the noodles, is simply delicious.
It’s also worth noting the soft cabbage and fine egg noodles. This meal is overflowing with flavor and texture nuance. You basically have to get it through trial and error.
WHAT ARE SOME IDEAS FOR SERVING FRIED CABBAGE AND NOODLES?
This dish is not only delicious and filling, but it’s also incredibly adaptable. It goes well with fresh or smoked sausage (kielbasa is especially tasty), pork chops, ham, or roast chicken as a side dish.
However, you can make a bowl of dinner by mixing things into or on top of the fried cabbage and noodles.
I prefer to top mine with a fried egg, but you can also fry some bacon or smoked sausage in the pot before adding the onion, then mix it in with the cabbage and noodles.
HOW LONG CAN CABBAGE AND NOODLES BE USED FOR?
This dish keeps for about four days in the refrigerator.
However, like with any cabbage meal, it might develop a sulfurous odor as it cools. Because there is no genuine sauce to keep the noodles from drying up, fried cabbage and noodles are not a good option for freezing.
FRIED CABBAGE AND NOODLES
- 2 Tbsp. cooking oil ($0.08)
- 1 yellow onion ($0.32)
- 8 oz. wide egg noodles ($0.90)
- 1/2 head cabbage (4-5 cups sliced) ($1.28)
- 2 Tbsp. butter ($0.20)
- salt and pepper to taste ($0.05)
- Using a 1/4-inch wide strip cutter, cut the onion into 1/4-inch broad strips. In a big pot, combine the onion and the frying oil. Sauté until the onions are tender and browned on the edges over medium to medium-high heat. Remove the core from the cabbage and slice it into 1/2-inch broad strips while the onions are cooking.
- Add the sliced cabbage, a pinch of salt, and about 1/4 cup of water to the pot once the onions have caramelized a touch on the edges. Continue to sauté the cabbage until it is soft, about 15 minutes, using the water to help dissolve any browned parts stuck to the pot’s bottom.
- Bring a pot of water to a boil for the egg noodles while the cabbage is cooking. Once the water is boiling, add the noodles and cook until they are soft (about 7 minutes). Using a colander, drain the noodles.
- Turn the heat off once the cabbage is tender. In a large pot, combine the cooked and drained noodles, butter, and a heavy pinch of salt and pepper. Stir to incorporate, then leave the butter to melt in the residual heat.
- Taste the cabbage and noodles and season with additional salt and pepper as needed. Warm it up before serving.
- Serving: 1 Serving
- Calories: 370.5 kcal
- Carbohydrates: 53.08 g
- Protein: 9.73 g
- Fat: 14.23 g
- Sodium: 296.45 mg
- Fiber: 5.13 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING FRIED CABBAGE AND NOODLES
- Cut one yellow onion into 1/4-inch pieces to begin. In a large pot, combine the onion slices and 2 tablespoons of cooking oil.
- Cook the onions until they are tender and browned around the edges over medium to medium-high heat. To obtain the right flavor, you need that browning process, which can only happen if the heat is high enough for the moisture to drain quickly while the onions cook.
- Remove the core from half a head of cabbage and cut it into 1/2-inch wide strips while the onions are sautéing. Because the larger the pieces are, the longer they will take to cook.
- With a teaspoon of salt and around 1/4 cup of water, add the sliced cabbage to the pot. Cook the cabbage for another 15 minutes, or until it has softened. As you stir, use the water to aid in the dissolution of the browned bits from the bottom of the saucepan. The cabbage will steam and soften as a result of the water.
- Begin cooking the egg noodles once you’ve started the cabbage. Boil 8 oz. broad egg noodles in a kettle of water. Boil until the noodles are soft, about 5 minutes more (about 7 minutes). In a colander, drain the noodle.
- It’s time to put the dish together once the cabbage is soft.
- Turn off the heat and add the cooked and drained noodles, 2 tablespoons butter, and a good pinch of salt and pepper to the cabbage in the pot.
- Allow the remaining heat to melt the butter after stirring everything together. Taste it one last time and season it with salt and pepper to taste. If you want your food spicy, add a pinch of crushed red pepper. Warm food is best.
Comforting, simple, and wonderful!