Fried cabbage and noodles is simple comfort food at its finest! If you’re a fan of plain buttered noodles with salt and pepper, you’ve got to try adding caramelized onions and sautéed cabbage into the mix. Not only do the extra two ingredients add a lot of flavor and texture, it gives the meal a little balance as well, with the addition of a little vegetable matter. ;) This dish is still insanely easy and cheap, and makes a great side dish or base for a bigger meal.
Why are Fried Cabbage and Noodles SO GOOD??
It’s the butter. Well, the butter and the caramelized onions. That slightly sweet caramel flavor with the creamy butter and specks of salt and pepper sitting on the surface of the noodles is just to die for. The tender cabbage and delicate egg noodles can’t be overlooked either. This incredibly simple dish is just oozing with flavor and texture nuance. You just have to experience to get it.
What do You Serve with Fried Cabbage and Noodles?
Not only is this dish delicious and filling, but it’s very versatile. You can serve it as a side dish along side fresh or smoked sausage (kielbasa is especially good), pork chops, ham, or roast chicken. But you can also add ingredients into or on top of the fried cabbage and noodles to make it a sort of bowl meal. I like to top mine with a fried egg, but you can also brown some bacon or smoked sausage in the pot before you add the onion, and combine the sausage or bacon in with the cabbage and noodles.
How Long Does Cabbage and Noodles Last?
This dish does hold up pretty well in the refrigerator, keeping for about four days. But, as with any cabbage dish, it can begin to smell quite sulfurous as it refrigerates. Fried cabbage and noodles is not the best candidate for freezing because there is no real sauce to keep the noodles from drying.
Fried Cabbage and Noodles
- 2 Tbsp cooking oil ($0.08)
- 1 yellow onion ($0.32)
- 8 oz. wide egg noodles ($0.90)
- 1/2 head cabbage (4-5 cups sliced) ($1.28)
- 2 Tbsp butter ($0.20)
- salt and pepper to taste ($0.05)
- Slice the onion into 1/4-inch wide strips. Add the onion and cooking oil to a large pot. Sauté over medium to medium-high heat until the onions are soft and browned on the edges.
- While the onions are sautéing, remove the core from the cabbage and slice it into 1/2-inch wide strips.
- Once the onions have caramelized a bit on the edges, add the sliced cabbage to the pot along with a pinch of salt and about 1/4 cup water. Continue to sauté the cabbage until it is tender, about 15 minutes, using the water to help dissolve any browned bits off the bottom of the pot.
- While the cabbage is sautéing, bring a pot of water to a boil for the egg noodles. Once boiling, add the noodles, and continue to boil until the noodles are tender (about 7 minutes). Drain the noodles in a colander.
- Once the cabbage is tender, turn the heat off. Add the cooked and drained noodles, butter, and a generous amount of salt and pepper to the pot. Stir to combine and allow the residual heat to melt the butter. Taste the cabbage and noodles and add more salt and pepper to taste. Serve warm.
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Got leftover cabbage? Make our Cabbage Soup Recipe next!
How to Make Fried Cabbage and Noodles – Step by Step Photos
Begin by slicing one yellow onion into 1/4-inch strips. Add the sliced onion and 2 Tbsp cooking oil to a large pot.
Sauté the onions over medium to medium-high heat until they are soft and have browned on the edges. You really want that browning action to get the proper flavor, and this only happens if the heat is high enough that the moisture evaporates quickly as the onions sauté.
While the onions are sautéing, remove the core from 1/2 head of cabbage, then slice it into 1/2-inch wide strips. Err on the side of thinner strips of cabbage here because the larger the pieces the longer they’ll take to cook.
Add the sliced cabbage to the pot with a pinch of salt and about 1/4 cup water. Continue to sauté the cabbage until it has softened, about 15 minutes. Use the water to help dissolve the browned bits off the bottom of the pot as you stir. The water will also help steam and soften the cabbage.
Once you get the cabbage started, begin cooking the egg noodles. Bring a pot of water to a boil, then once boiling, add 8 oz. wide egg noodles. Continue to boil until the noodles are tender (about 7 minutes). Drain the noodles in a colander.
Once the cabbage is tender, it’s time to assemble the dish.
Turn the heat off, add the cooked and drained noodles, 2 Tbsp butter, and a generous amount of salt and pepper to the pot with the cabbage.
Stir everything to combine and allow the residual heat to melt the butter. Give it one last taste and add more salt and pepper to your liking. You can even add a little crushed red pepper, if you like heat! Serve warm.
Simple, delicious, comfort!
Best ever! I’m from Pittsburgh and positively loved the Fried Cabbage & Noodles! My mom used to make this meal. I used bacon and it was wonderful.
The Fried Cabbage & noodles was exactly what I was looking for. I’m a 78 year old. Since my mom passed, I wanted so much to try and copy her recipes. This one was exactly right! I will definitely make it again & again. I tried it with a mixture of Bacon and I loved it!
Thinking of topping this dish with fried tempeh and switching the egg noodles to konjac noodles! It will be so delish! Thank you sharing this recipe😊
I cooked bacon in oven, and added to this recipe, so good!!
I’m vegan, and used a little extra olive oil instead of butter. It’s still delicious. And ridiculously easy.
I love this with a scoop of cottage cheese on top for protein. Such an easy, satisfying meal!
This was simple, delicious food at its best. Absolutely perfect. Took your suggestion of sauteing some smoked sausage before the onions. My whole family, kids included, loved it. Thank you!
ABSOLUTELY FANTASTIC!!! I grow a lot of cabbage in my garden and this is one of my favorite ways to eat it. I look forward to it every year when cabbage comes in. You will never know what good thing your missing if you don’t try it.
I can not wait to make cabbage noddles and sausage send recipe in my e mail .
Love this easy recipe!! We use any noodle we have on hand and typically add apple chicken sausage for protein. I also like to use garlic salt > regular salt. We usually double the recipe to use up the full cabbage head and pasta box. I’ve also made this with onion powder if I’m out of onions. So good! Thank you!
Absolutely delicious! My mom used to make this for us when we were kids. I forgot how good this dish is…and it really easy to make. Followed the recipe as is, only substituting a Vidalia onion, as that was all I had. Sliced up some smoked kielbasa and finished that in the air fryer…served with the warm cabbage and noodles. This is the new weekly go-to meal!
Absolutely delicious! The only things I did differently were: 1) I had to make the noodles first since I only have one big pot, so they just sat in the strainer while I cooked the rest, 2) I added a couple of broth cubes to the pasta boiling water to impart a but more flavor, and 3) I used some leftover pho broth instead of water when adding the cabbage, also for some added flavor. Aside from that, it was all per the recipe. And it was incredible! It seems like it would be easy to add/change things to make some unique flavor combos, but it’s a winner as-is!
What a wonderful dish.. My grandmother made this dish for us a lot when I was growing up…😊
I think this is the dish you dreamed of.
Great talk today.
Similar to Polish dish i had growing up … only difference was serving it with a dollap of sour cream on top.
Yes my German grandmother always added a mixture of sour cream and butter at the end