Description
Grandma’s Cabbage & Noodles is a simple, old-fashioned comfort food made with tender cabbage, buttery egg noodles, and sweet sautéed onions. This budget-friendly recipe uses everyday ingredients to create a warm, satisfying meal that works beautifully as a main dish or a side for family dinners.
Ingredients
- 8 ounces medium-wide egg noodles
- ½ cup butter, divided
- 1 large onion, thinly sliced
- 1 small head green cabbage, cored and sliced into ½-inch ribbons (about 8 cups)
- ½–1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook for 6–7 minutes, or until tender but still slightly firm.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- Melt ¼ cup of butter in a large pot or Dutch oven over medium heat.
- Add the sliced onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften.
- Add the sliced cabbage and cook for 8–10 minutes, stirring occasionally. Allow some pieces to brown lightly while the cabbage becomes tender.
- Season the cabbage and onions with salt and freshly ground black pepper.
- Add the remaining ¼ cup butter and let it melt into the cabbage mixture.
- Add the cooked noodles and toss everything together until the noodles are evenly coated with butter.
- Taste and adjust the salt and pepper as needed.
- Serve warm as a comforting main dish or a delicious side.
Notes
- Serving suggestions: Serve with roasted chicken, meatloaf, or baked ham.
- Add a garnish: Sprinkle fresh parsley or chopped chives over the dish for a touch of freshness.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm leftovers in a skillet over medium-low heat with a small knob of butter or a splash of water to prevent dryness.
- Freezing: You can freeze the dish in an airtight freezer-safe container for up to 2 months, although the cabbage and noodles may become softer after thawing.
- Make ahead: Slice the cabbage and onion a day in advance and refrigerate them separately. Cook the noodles and combine everything shortly before serving for the best texture.
- Prevent mushy noodles: Cook the noodles just until slightly firm because they will soften further when tossed with the hot cabbage.
- Adjust the seasoning: Add salt gradually, especially if you plan to include cheese in a variation.