Noodles and Cabbage Recipe - Food.com (2024)

17

photo by *Parsley*

Reviews

1. Classic! This is a never-fails recipe. I like that this recipe isn't too heavy on the butter, so it isn't as greasy (and unhealthy) as some recipes. The onion is a must - don't skip it. Thanx for posting!

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   *Parsley*

2. I loved this and have also had a version of it made with homemade potato dumplings that my Polish aunt used to make for us.. When I made this before I did add some bacon so I added it again. Used packaged kluski noodles and did chop more cabbage, my fav. Didnt top with the sour cream but sure did enjoy my dinner. Thank you for sharing Phil! Made and reviewed for Pick A Chef - Spring 2014.

   lauralie41

3. I've been making this for years now. I add some sliced smoked sausage or kielbasi with the onions, quarter up a whole head of cabbadge and add some granulated chicken bouillon. excellent recipe

   mema2315

4. Made this following recipe,then near the end tasted and just added a splash of rice vinegar, and that for some reason mellowed it to a sweeter meld. The only way you could go wrong is by adding too many noodles, I thought the one pound of cooked noodles way too much. I think I like it more cabbage than noodles, so next time will add just enough to suit the way I like it, this time I just tossed in all the cooked noodles. Also the buttery cabbage is so nice and moist it keeps the noodles moist in the mouth with cabbage juices instead of swimming in butter. Will make this again for sure. Oh I did add caraway too. Ate without sour cream as I didn't have it but next time will add it as I can see where is going to work well, overall this reminds me of perogie only with more flavour.

   andypandy

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5. This was a pretty good, quick and easy meal. We made it for one of our weekly "veggie nights". I used spaghetti instead of wide noodles since that is what I had on hand. I added parmesan cheese to the top of my kids plates to get them to eat it better. My daughter loved it, my son did not. I thought it was wonderful. My husband always takes leftovers the next night to work since he works 2nd shift and doesn't eat dinner with us. He ended up forgetting to grad dinner on the way out the door the other night after a hectic day and never did get to try it yet. We did not have the sour cream on hand so maybe next time we will give that a whirl.

   DbKnadler

see 12 more reviews

Tweaks

1. Made this following recipe,then near the end tasted and just added a splash of rice vinegar, and that for some reason mellowed it to a sweeter meld. The only way you could go wrong is by adding too many noodles, I thought the one pound of cooked noodles way too much. I think I like it more cabbage than noodles, so next time will add just enough to suit the way I like it, this time I just tossed in all the cooked noodles. Also the buttery cabbage is so nice and moist it keeps the noodles moist in the mouth with cabbage juices instead of swimming in butter. Will make this again for sure. Oh I did add caraway too. Ate without sour cream as I didn't have it but next time will add it as I can see where is going to work well, overall this reminds me of perogie only with more flavour.

   andypandy

2. This was a pretty good, quick and easy meal. We made it for one of our weekly "veggie nights". I used spaghetti instead of wide noodles since that is what I had on hand. I added parmesan cheese to the top of my kids plates to get them to eat it better. My daughter loved it, my son did not. I thought it was wonderful. My husband always takes leftovers the next night to work since he works 2nd shift and doesn't eat dinner with us. He ended up forgetting to grad dinner on the way out the door the other night after a hectic day and never did get to try it yet. We did not have the sour cream on hand so maybe next time we will give that a whirl.

   DbKnadler

3. This was great; even moreso than I had expected. I used far more cabbage (to use the whole head) and cooked it longer, and also added 5 cloves of garlic, along with the S+P and some nutmeg. I used olive oil in place of butter. Following some other reviewers' musings, I added some prosciutto, which was nice, and topped each serving with 'shards' of parmesan cheese. Yes, these additions were beyond the 'basic' beginnings of the recipe, but would have been wasted on anything that wasn't so good to start with.

   Meredith C-ville

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