Tuesday, October 23, 2012

Cabbage & Noodles

When I was trying to figure out what to do with some of our many heads of cabbage, I had two recipe requirements:  it used a lot of cabbage and it wasn't coleslaw (I have a non-traditional slaw recipe on the way!).  One of the suggestions Crystal gave me was cabbage and noodles.  I've never had them before so I gave it a whirl.  
This is Old World peasant food at it's finest.  I didn't know what to expect and didn't have high hopes, but I was pleasantly surprised!  It's not the most exciting dish I've ever made, but it was so easy to throw together and I really enjoyed it (good thing too because the leftovers went on forever!).  The smoked meat added a nice component to the mellow cabbage and onions.

Cabbage and Noodles
Original Recipe
Yield: 6-10 servings (if not more depending on your cabbage size)
1/2 cup (1 stick) butter (don't be afraid of the butter, look how many servings it's being divided into)
2 large onions, chopped
2 small heads of cabbage, chopped
1 (12 oz) package egg noodles
Salt & pepper to taste
Herbs to taste (Caraway seeds are traditional choice, but I didn't have any so I used herbs de provence, feel free to sub whatever you want)
2 lb kielbasa (or other smoked sausage), grilled and sliced
Cook the egg noodles in salted boiling water until they are al dente.  Drain well and set aside.
Heat the butter in a large pot at medium heat.  Once the butter is melted, add the onions and saute for 5 minutes before adding the cabbage.  
Stirring occasionally, cook until the cabbage is tender (time varies depending on the size of your pot and the amount of cabbage).  
Stir in the egg noodles and kielbasa until everything gets warm again.  Season to taste with salt, pepper and herbs.
Pin It

1 comment:

  1. How funny - I just made some this week and literally just ate some for lunch! I'm glad you liked it. I used the 2 heads of purple cabbage as well as the napa - Fresh Fork sure does love its cabbage! I normally don't add the kielbasa to mine but frequently cook and serve it on the side. It's also a great side for rotisserie chicken. Your pic is so pretty - yum.