Cabbage and Noodles

Jan 4th

So whether this is Polish, Irish, or German in origin, it’s pretty dang good. This was one of my very favorite comfort foods growing up, and for whatever reason I didn’t start making it until recently. It’s mind-numbingly easy and just requires the occasional stir.

By using whole wheat pasta and cutting down on the typical amount of butter used, this is an EXTREMELY healthy side dish. Cooked cabbage clocks in at around 35 calories per cup, so feel free to eat gobs of this and feel great about yourself. As a side dish this could serve four, but my husband and I usually finish it off because it’s bizarrely addicting.

You may have only had cabbage in coleslaw (raw) or briefly cooked (stinky). If this is the case you might have some prejudice about the homely cabbage. Relinquish said prejudice and jump on board! When cabbage is cooked down to its softest stage, its flavor completely changes. It’s super sweet… not lying. It might shock you in its sweetness. So with twirly noodles and lots of salt, we once again return to the sweet/salty combination. Heavenly. To complete the meal, pan fry some chicken breasts or pork and add a salad or brightly colored veggie. It’s cheap, it’s healthy, and it’s oh so delicious.

Cabbage and Noodles

1 head green cabbage, thinly sliced

2 tbsp. butter, divided

1 tsp. salt

4 oz. whole wheat linguine or spaghetti

Freshly ground black pepper

To prep cabbage:

Peel outer leaves. Cut in half vertically and cut out stem with an upside down “v” cut. Lay cabbage cut side down and slice in half, vertically. Slice across creating about 4 inch thin strips of cabbage.

1. Melt 1 tbsp. butter in a large skillet over medium-high heat.

2. Add cabbage and stir to coat with butter.

3. Season with salt. Cook, stirring occasionally, for 20-30 minutes or until completely wilted and tender. The longer you go, the better. If it starts to turn golden, that’s a good thing. 

4. Meanwhile, bring water in a pot to boil. Add 1 tsp. salt to water.

5. Cook pasta according to box directions (probably about ten minutes). Drain pasta, reserving some of the pasta water (about 1/2 c. water).

Never break your pasta. If it doesn’t all fit in at once, that’s fine. It will soften in seconds and you can stir it all in. 

6. Add pasta to cabbage and stir to combine. Add remaining tbsp. butter and stir until melted over low heat. If mixture is very dry, feel free to add some pasta water, a tablespoon at a time.

7. Add black pepper to taste, stir, and serve.


Cabbage and Noodles

1 head green cabbage, thinly sliced

2 tbsp. butter, divided

1 tsp. salt

4 oz. whole wheat linguine or spaghetti

Freshly ground black pepper

To prep cabbage:

Peel outer leaves. Cut in half vertically and cut out stem with an upside down “v” cut. Lay cabbage cut side down and slice in half, vertically. Slice across creating about 4 inch thin strips of cabbage.

1. Melt 1 tbsp. butter in a large skillet over medium-high heat.

2. Add cabbage and stir to coat with butter.

3. Season with salt. Cook, stirring occasionally, for 20-30 minutes or until completely wilted and tender. The longer you go, the better. If it starts to turn golden, that’s a good thing. 

4. Meanwhile, bring water in a pot to boil. Add 1 tsp. salt to water.

5. Cook pasta according to box directions (probably about ten minutes). Drain pasta, reserving some of the pasta water (about 1/2 c. water).

6. Add pasta to cabbage and stir to combine. Add remaining tbsp. butter and stir until melted over low heat. If mixture is dry, add pasta water a tbsp. at a time.

7. Add black pepper to taste, stir, and serve.

Print Friendly, PDF & Email