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A close-up shot of a serving of golden-brown cabbage and noodles in a bowl, garnished with fresh parsley.
Emily Carter

Budget-Friendly Cabbage and Noodles

A classic, comforting cabbage and noodles recipe that's incredibly simple to make and easy on your budget, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 469
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces medium-wide egg noodles
  • ½ cup unsalted butter divided
  • 1 large onion sliced thin
  • 1 small head green cabbage cored and sliced into 1/2-inch ribbons, about 8 cups
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste

Equipment

  • 1 Large pot
  • 1 Dutch oven or large skillet
  • 1 colander
  • 1 Sharp knife
  • 1 Cutting board

Method
 

  1. 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.
  2. Drain the noodles well and rinse them immediately with cold water to stop the cooking process and prevent sticking; set aside.
  3. In a large pot or Dutch oven, melt 1/4 cup of the butter over medium heat.
  4. Add the sliced onions to the pot and cook, stirring occasionally, until they begin to soften and turn translucent, about 2-3 minutes.
  5. Add the sliced cabbage to the pot with the onions; stir to combine.
  6. Continue to cook, stirring occasionally, allowing the cabbage pieces to soften and brown slightly, for about 8-10 minutes.
  7. Taste the cabbage and season generously with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusting to your preference.
  8. Add the remaining 1/4 cup butter to the pot and allow it to melt completely.
  9. Add the cooked and drained noodles to the pot with the cabbage mixture.
  10. Toss everything together well, ensuring the noodles are thoroughly coated with the butter and cabbage.
  11. Taste the dish again and add more salt or pepper as needed.
  12. Serve immediately and enjoy.

Notes

For an extra layer of flavor, consider adding a pinch of caraway seeds when you cook the cabbage.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.