This easy cabbage and noodles recipe combines tender egg noodles and caramelized cabbage in a buttery, savory dish. It comes together in 40 minutes and costs $4.13 for the entire recipe, or $1.03 per serving.
Serve it as a quick weeknight dinner or as a side.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Egg noodles, medium-wide | 8 oz | 12 oz bag | $1.50 | $1.00 |
| Butter | 1/2 cup | 1 lb (4 sticks) | $3.50 | $0.88 |
| Large onion | 1 | 3 lb bag (approx 3-4 onions) | $2.00 | $0.57 |
| Small head green cabbage | 1 | 2 lb head | $1.58 | $1.58 |
| Kosher salt | 1/2 teaspoon | 3 lb container | $2.50 | $0.05 |
| Black pepper | 1/2 teaspoon | 4 oz container | $3.00 | $0.05 |
| Total recipe cost | $4.13 | |||
| Cost per serving | 4 servings | $1.03 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.
Ingredient notes and cheaper swaps
Egg Noodles
Medium-wide egg noodles are traditional and hold up well to the cabbage. If you don’t have them, use another flat, wide pasta like fettuccine, or even rotini in a pinch, though the texture will be slightly different.
Green Cabbage
Look for a small head of green cabbage that feels heavy for its size and has crisp, bright green outer leaves. Savoy cabbage gives a slightly softer texture, but green cabbage is typically the most budget-friendly option.
Onion
A large yellow or white onion works best, as it caramelizes well and adds sweetness. Red onions are a bit sharper and don’t caramelize quite the same way. If you only have smaller onions, use two.
Butter
Use unsalted butter and adjust the salt to your liking, or salted butter and reduce the added salt. For a dairy-free or vegan option, swap in a plant-based butter alternative that melts and browns well.
How to Make Budget-Friendly Cabbage and Noodles Step by Step
Cook the noodles until al dente, tender but still with a slight bite. After draining, rinse them briefly under cold water to stop the cooking and keep them from sticking together.
Melt a quarter cup of butter in a large pot or Dutch oven over medium heat. Add the thinly sliced onions and cook gently for a couple of minutes, until soft and translucent but not browned.
Add the sliced cabbage and stir well. Cook for about 8-10 minutes, stirring occasionally, until it cooks down and softens; let some pieces brown and caramelize for extra flavor. Season generously with salt and freshly ground black pepper as it cooks.
Add the remaining butter and let it melt into the cabbage and onion. Toss in the cooked noodles until thoroughly coated, taste, and add more salt if needed. Serve immediately.
For exact quantities and detailed instructions, please refer to the recipe card below.
Tips for the best results
- Slice Cabbage Evenly: Aim for consistent 1/2-inch ribbons so the cabbage cooks evenly.
- Taste and Adjust Seasoning: Cabbage absorbs a lot of seasoning, so taste after it cooks down and again after adding the noodles.
- Use a Large Pot: A large pot or Dutch oven gives the cabbage room to cook down without steaming, so it browns better.
Storing, freezing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Basics Glass Food Storage containers work well for reheating.
Reheat gently in a skillet over medium-low heat, stirring occasionally and adding a splash of water or a pat of butter if it seems dry, or microwave individual portions. Freezing is not recommended, as the noodles can become mushy and the cabbage texture changes on thawing.
Serving ideas and variations
- Simple Side Dish: Serve alongside roasted chicken, pork chops, or a budget-friendly roast pork shoulder.
- Add Sausage: Brown some kielbasa or other smoked sausage with the onions for a heartier meal, or try our Easy Smothered Cabbage Recipe with Sausage.
- Caraway Seeds: Add 1/2 teaspoon of caraway seeds with the cabbage for a more Eastern European flavor.
- Sour Cream or Yogurt: Top with a dollop of sour cream or plain Greek yogurt for a tangy contrast.
Budget-Friendly Cabbage and Noodles
Ingredients
Equipment
Method
- Cook the egg noodles in a large pot of salted boiling water according to package directions until tender but still slightly firm, about 6-7 minutes.
- Drain the noodles well and rinse them immediately with cold water to stop the cooking process and prevent sticking; set aside.
- In a large pot or Dutch oven, melt 1/4 cup of the butter over medium heat.
- Add the sliced onions to the pot and cook, stirring occasionally, until they begin to soften and turn translucent, about 2-3 minutes.
- Add the sliced cabbage to the pot with the onions; stir to combine.
- Continue to cook, stirring occasionally, allowing the cabbage pieces to soften and brown slightly, for about 8-10 minutes.
- Taste the cabbage and season generously with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to your preference.
- Add the remaining 1/4 cup butter to the pot and allow it to melt completely.
- Add the cooked and drained noodles to the pot with the cabbage mixture.
- Toss everything together well, ensuring the noodles are thoroughly coated with the butter and cabbage.
- Taste the dish again and add more salt or pepper as needed.
- Serve immediately and enjoy.
Notes
Frequently Asked Questions
Can I make this cabbage and noodles recipe vegan?
Yes, you can easily make this recipe vegan by swapping the butter for a plant-based butter alternative. Ensure the egg noodles you choose are also vegan-friendly, as some brands contain eggs.
What kind of noodles are best for cabbage and noodles?
Medium-wide egg noodles are traditionally used and highly recommended for their texture and ability to soak up the buttery flavors. However, you can use other flat, wide pasta shapes like fettuccine or even wider varieties of spaghetti if egg noodles aren’t available.
Can I add meat to this dish?
Absolutely! This dish pairs wonderfully with cooked sausage, such as kielbasa, or even crispy bacon bits. Simply cook your chosen meat first, then proceed with the recipe, adding the meat back in with the noodles at the end.
How do I prevent the noodles from becoming mushy?
To prevent mushy noodles, cook them only until they are al dente (tender but still firm to the bite). After draining, rinse them immediately with cold water to stop the cooking process. This helps them maintain their texture when mixed with the hot cabbage.
What’s the best way to slice the cabbage?
First, remove any loose outer leaves and cut the cabbage in half, then quarter it. Carefully cut out the tough core from each quarter. Lay the cabbage flat and slice it into uniform 1/2-inch ribbons. Consistency helps ensure even cooking.
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