Description
A delicious recipe featuring cabbage and egg noodles, perfect for a simple yet hearty meal.
Ingredients
Scale
- 8 ounces uncooked wide egg noodles
- 1/2 cup unsalted butter, cut into 8 pieces
- 1 pound green cabbage, chopped
- 1/2 cup diced white or yellow onion
- Kosher salt and ground black pepper, to taste
Instructions
- Bring a large pot of water to boil. Once boiling, add a handful of kosher salt and egg noodles. Cook according to package directions, about 10-12 minutes. Reserve 2 tablespoons pasta water then drain into a colander.
- Meanwhile in a large Dutch oven or 12 inch large skillet over medium heat, melt 6 tablespoons butter. Once melted, add the cabbage, onion, and a big pinch of salt. Turn the heat down to low then saute for 15-20 minutes or until cabbage is brown and fork tender.
- Add the cooked noodles, remaining 2 tablespoons butter, and reserved pasta water to the cabbage mixture and stir until butter has melted. Season with black pepper then taste to adjust for salt.
Notes
- Leftovers can be stored for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg