This humble yet deeply satisfying dish transforms simple ingredients into a hearty meal. The cabbage is first boiled to achieve a tender texture, then gently squeezed to remove excess moisture before being sautéed with sweet onions until golden. The addition of sugar and pepper brings out the natural sweetness of the vegetables, creating a complex flavor profile that pairs perfectly with soft, buttery egg noodles. ItâÂÂs a classic comfort food that feels both nostalgic and fresh. Ideal for a cozy weeknight dinner or as a side dish to roast meats, this recipe highlights the beauty of home-style cooking. The combination of texturesâÂÂcrisp-tender cabbage, soft noodles, and caramelized onionsâÂÂmakes every bite enjoyable. ItâÂÂs simple, affordable, and incredibly delicious.
Noodles Cabbage And Onions
Description
This humble yet deeply satisfying dish transforms simple ingredients into a hearty meal. The cabbage is first boiled to achieve a tender texture, then gently squeezed to remove excess moisture before being sautéed with sweet onions until golden. The addition of sugar and pepper brings out the natural sweetness of the vegetables, creating a complex flavor profile that pairs perfectly with soft, buttery egg noodles. ItâÂÂs a classic comfort food that feels both nostalgic and fresh. Ideal for a cozy weeknight dinner or as a side dish to roast meats, this recipe highlights the beauty of home-style cooking. The combination of texturesâÂÂcrisp-tender cabbage, soft noodles, and caramelized onionsâÂÂmakes every bite enjoyable. ItâÂÂs simple, affordable, and incredibly delicious.Ingredients
Directions
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Core and shred the cabbage.
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Bring a large saucepan of salted water to a boil. Add the shredded cabbage and boil for 5 minutes, or until just tender.
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Drain the cabbage in a colander.
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Rinse the cabbage under cold running water to stop the cooking process. Drain thoroughly, then gently squeeze the cabbage by the handfuls to remove excess water.
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Melt 4 tablespoons of butter in a large skillet over medium-low heat.
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Add 1 minced large onion to the skillet and sauté for 7 minutes, or until it begins to turn golden.
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Add the squeezed cabbage, 1/2 teaspoon of sugar, and pepper to taste to the skillet. Mix well.
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Sauté over medium heat, stirring frequently, for 3 minutes.
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Increase heat to medium-high and sauté for a few more minutes to lightly brown the mixture.
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Meanwhile, cook 1 1/2 cups of medium egg noodles in a large pan of boiling salted water for 7 minutes, or until just tender.
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Drain the noodles thoroughly.
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Add the drained noodles to the cabbage mixture in the skillet.
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Add the remaining 2 tablespoons of butter to the skillet.
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Toss everything over low heat until well mixed and the butter is melted.
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Taste and adjust seasoning with salt and pepper if needed.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 21.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.3mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 2.1g9%
- Sugars 2.7g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the butter with oil or vegan margarine.
Ensure you squeeze the cabbage thoroughly after rinsing; excess water will prevent proper browning and dilute the flavors.
You can add other vegetables like carrots or bell peppers to the skillet with the onions for added nutrition and color.
This dish is best served immediately while hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.
