Cabbage and noodles is one of those super simple, no-frills comfort foods. The flavors aren’t complex or even particularly special, it’s just straight up satisfying and comforting. A lot of people add a little smoked sausage to their cabbage and noodles to round out the meal, which got me thinking, “a handful of Cajun spices would probably be awesome in there too!” So if you want to take your cabbage and noodles up a level, try these Cajun Cabbage and Noodles. They’re still simple and satisfying, just with a little Cajun kick. ;)
Are Cajun Cabbage and Noodles Spicy?
Yes. Absolutely yes. If you must, you can reduce the heat by reducing or eliminating the cayenne pepper in the homemade Cajun spic mix, but I wouldn’t suggest skipping the sprinkle of hot sauce on top at the end. That little sprinkle of vinegar flavor really makes everything pop.
Can I Use Store Bought Cajun Seasoning?
Yes, although many store bought Cajun seasoning blends contain a lot of salt, so you do risk over salting your dish. Instead, I made a hlaf batch of my own Cajun Seasoning Blend for this recipe.
What Kind of Hot Sauce Should I Use?
If you want to stick with the Cajun/Louisiana theme, I suggest Louisiana Brand hot sauce, Cajun Chef hot sauce, Crystal hot sauce, Slap Ya Mama hot sauce, or perhaps Zatarain’s hot sauce. Of course, Louisiana hot sauces aren’t always available outside of the region, so a simple Tabasco or your favorite hot sauce will still work if that’s what is available.
What Kind of Smoked Sausage is Best?
Andouille will give you the most Cajun flavor, but again, that isn’t always widely available. Any sausage with a good smoky flavor will do the trick! I’m going to go ahead and openly admit that I bought the Kroger brand smoked sausage for this because it was on sale for $2.50. Do what you gotta do.
Cajun Cabbage and Noodles
Servings 4 2 cups eachIngredients
Cajun Spice Mix
- 1 tsp smoked paprika ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/8 tsp cayenne pepper ($0.01)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper (about 1/4 tsp) ($0.03)
Cabbage and Noodles
- 1 Tbsp cooking oil ($0.04)
- 13 oz. smoked sausage* ($2.50)
- 6 cups shredded cabbage (1/2 of a 2.5 lb. head) ($0.95)
- 1/4 cup water ($0.00)
- 8 oz. wide egg noodles ($1.00)
- 2 Tbsp butter (or more to taste) ($0.36)
- 2 green onions, sliced ($0.11)
- hot sauce to taste ($0..25)
Instructions
- Combine the spices for the Cajun spice mix in a bowl, then set them aside. Finely shred the cabbage.
- Add the cooking oil to a large pot and heat over medium. Slice the smoked sausage, then add it to the pot. Stir and cook the sausage until it is well browned.
- While the sausage is browning, begin boiling a pot of water for the egg noodles. Once boiling, add the noodles, and continue to boil until they are tender. Drain the noodles in a colander.
- Add the shredded cabbage, Cajun spice mix, and water to the pot with the sausage. Stir to combine, then place a lid on top. Cook over medium, with the lid in place, stirring occasionally, for about 5-7 minutes, or until the cabbage is wilted.
- Once the cabbage is wilted, add the cooked and drained egg noodles and butter. Stir to combine and melt the butter. Once the butter is melted and coating the cabbage and noodles, taste the mixture and add more salt if needed.
- Add a sprinkle of sliced green onions and a splash of hot sauce to each bowl just before serving.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Cajun Cabbage and Noodles – Step by Step Photos
First, make the Cajun seasoning mix. Combine 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne pepper, 1/4 tsp salt, and some freshly cracked black pepper. Set the spice mix aside.
Add 1 Tbsp cooking oil to a large pot and heat over medium. Slice 13 oz. smoked sausage, then add it to the pot. Stir and cook the sausage until it is well browned.
Begin heating a separate large pot of water for the noodles. Once the water is boiling, add 8 oz. wide egg noodles and continue to boil until tender. Drain the noodles in a colander. Also, shred about 6 cups of cabbage (this was half of a 2.5 lb. head of cabbage). If you’re still building your knife skills or think you may need extra time for this step, you can do this before you begin the recipe instead of as your food cooks.
Once the sausage is browned, add the shredded cabbage, 1/4 cup water, and the Cajun spice mix to the pot. Stir everything to combine, then place a lid on top.
Continue to cook the cabbage with the lid on, stirring occasionally, until the cabbage has wilted (about 5-7 minutes).
Add the cooked and drained noodles to the pot along with 2 Tbsp (or more) butter. Stir until everything is combined and coated in melted butter. #butterlove
Finally, make sure to give everything a taste and add a little extra salt if needed. Sprinkle green onions over top and make sure to add a splash of hot sauce to each bowl before serving!
Spicy!! 🙌
I love how such simple ingredients make such a delicious, filling meal. I added a bell bepper I had in my fridge that needed to be used but other than that matched the recipe. So delicious.
Such a simple idea! Hit the spot and made lots of leftovers. I saved time by using a cajun spice mix. Definitely would recommend bulking up the cabbage if that’s your vibe (maybe 8 cups). I made this with some frozen Italian sausage (only ended up using ~9OZ) I had on hand and it still turned out great- albeit a little noodle heavy (which is fine).
Just made it. So easy and fast. I bought a coleslaw bag so saved time chopping cabbage. Used margarine as I didn’t have butter. Used brandt kolbasa. Also used half the called for cayenne as I’m feeding toddlers. Will make again. Would use more cabbage next time.
I love this recipe so much! It’s easy and tastes great. I use premade Creole seasoning and season to taste. Personally I like more cabbage in mine (closer to 8 cups), and I also add some sauteed onion and garlic along with the cabbage for extra flavor. I’m vegetarian so I usually use vegan sausage or chicken.
Thanks for an awesome recipe. Made this twice now, whole family loves it. And it’s so easy. I used Mccormick Perfect Pinch Cajun Seasoning, since I have a huge bottle of it.
Perfect level of heat and flavor. Simple and delicious!
Just made this (am eating it *right now!*) and it’s a total win for me. 10/10 I’m adding this one as a regular in my work-from-home lunch rotation. So fast and easy and flavorful!
I added a tofu scramble to this and it added a lot of protein and “meat” to this meal! Good for stretching it out as a vegetarian too. Scrambled eggs might be a little too overpowering taste wise, I’m not sure!
This was great, and very easy to make! I don’t cook cabbage very often, so it was the perfect antidote to my vegetable boredom. I loved how the textures of the noodles and cabbage pieces went together, and the spice level was perfect.
This was excellent. I bet this would make a great soup. Hint hint. But, all in all it was so good we had no leftovers. 😩
This recipes works excellently with soyrizo! It looks a little different, (the veggie sausage doesn’t have a casing) but the flavors are on point!
What a great idea!
This was so delicious!!! Then you for a great recipe!!
So delicious!!! We’ve made this a few times now, with vegetarian-friendly meat options, and it’s so incredibly tasty! Thank you!
Hi Beth & BB Team!
Would using red cabbage drastically change this meal? (Other than color?)
Thanks!
I don’t think it will change the flavor too-too much, but like you said, it will probably end up a fairly unappetizing greyish-purple color. :P
I make this recipe all the time. I typically use Trader Joe’s egg fettucine pasta (in the refrigerated section next to the tofu) for my gluten free roommate (which make it a little more expensive per serving), and it is AMAZING. Hardest part of the recipe is not eating the leftovers!