Cabbage & Noodles
A simple Ashkenazi-style skillet side of sweet sauteed cabbage and onions tossed with wide egg noodles. The family card lists the core ingredients but not the package size, cabbage quantity, or cooking fat, so the finalized version gives practical measurements while staying true to the original method.
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions until just tender. Drain well and set aside.
- While the noodles cook, heat 3 tablespoons oil in a very large skillet over medium heat. Add the onions and cook 6-8 minutes until softened and beginning to turn golden.
- Add the sliced cabbage, salt, pepper, and remaining 1 tablespoon oil. Toss well.
- Cook over medium to medium-low heat for 12-18 minutes, stirring frequently, until the cabbage is tender and parts of it are lightly caramelized. If the pan seems dry before the cabbage softens, add 1-2 tablespoons water.
- Turn the heat to low. Add the drained noodles and toss thoroughly with the cabbage and onions.
- Cook together 2-3 minutes so the noodles absorb the savory flavor. Taste and adjust salt and pepper, then serve warm.
Notes
Recipe #129
Category: Kugels, Sides & Knishes
Yield: About 8 servings
Method: Boil and saute
Prep: About 15 minutes
Cook: About 25 minutes
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when prepared with oil and pareve noodles. Texture: Tender noodles with soft cabbage, golden onions, and lightly caramelized edges. Best feature: Cheap, comforting, and easy to make ahead for a crowd.
Family Quantities Standardized
The family card says only "white shredded cabbage" and "noodles / bow ties." Traditional Jewish cabbage-and-noodles recipes commonly use one medium head of cabbage with one package of wide egg noodles. This version uses a 12-ounce package and oil rather than butter so the dish stays pareve.
What a Beginner Should Look For
Onions: Soft and golden around the edges. Cabbage: Wilted, tender, and reduced significantly in volume, with some light browning. Finished dish: Noodles evenly mixed with cabbage rather than sitting in separate layers.
Do Not Rush the Cabbage
Raw cabbage starts bulky and can look like too much. Give it time in the skillet. As it cooks it collapses, sweetens, and picks up the onion flavor – that transformation is what makes this simple dish taste special.
Beginner Tips
- Use your largest skillet because cabbage takes up a lot of room at first.
- Slice cabbage fairly thin so it softens evenly.
- Cook noodles just until tender so they do not turn mushy when tossed in the skillet.
- Stir often once the cabbage begins browning.
- Season again after the noodles are added.
- Use bow-tie pasta instead of wide egg noodles, as the family card suggests.
- Add a pinch of paprika for color.
- Cook the cabbage a little longer for a darker, sweeter caramelized version.
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