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Cabbage and Noodles

Cabbage and Noodles

Cabbage and Noodles
Cabbage and Noodles
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Cabbage and Noodles
  • 1 (2 ½-3 lb.) cabbage
  • 8 T. butter or canola oil
  • 1 medium Vidalia onion, thinly sliced or chopped
  • Salt to taste
  • 1 lb. egg noodles (any shape or size)
  • Fresh black pepper to taste
  • Sour cream or Greek yogurt, garnish
  1. Core cabbage, shred finely and wash well, dry with towel or spinner.
  2. Add 8 T. butter or canola oil to large pot and heat.
  3. Add cabbage, onion and salt. Toss with the butter. Cover pot and let steam until wilted, about 8-10 minutes.
  4. Toss again. Cover pot, decrease heat to medium-low and cook for 1 ½ hours longer, tossing every 20 minutes. If the juices have not evaporated after first hour, increase heat.
  5. After 2 hours, cabbage will begin to brown. Raise heat and continue to cook, uncovered, tossing more often, until cabbage is deep brown.
  6. If you choose, you can serve the dish just as a veggie or add the cooked pasta. Season with black pepper and garnish with sour cream or Greek yogurt.

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