Cabbage and Noodles

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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Kosher salt and freshly ground black pepper

Olive oil

2 cups thinly sliced yellow or white onions (1/4-inch thick)

3 tablespoons unsalted butter

4 cups thinly sliced green cabbage (1/4-inch thick)

1 1/2 cups low-sodium chicken stock

8 ounces large egg noodles

1/4 cup roughly chopped or torn flat-leaf parsley

1/4 cup sour cream


  1. Bring a large pot of salted water to a boil.
  2. Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
  3. In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
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