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    You are here: Crunchy Creamy Sweet / Dinner / Cabbage and Noodles

    Cabbage and Noodles

    Published: Jun 10, 2020 by Anna 2 Comments · This post may contain affiliate links.

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    Cabbage and Noodles are perfect when you need budget-friendly comfort food. This simple dish made with pantry staples cooks in under 20 minutes!

    If you end up having more cabbage to cook, try my Fried Cabbage recipe or the Egg Roll in a Bowl. They are always a hit with cabbage fans!

    Cabbage and noodles with sausage on a white plate.

    This popular dish has Eastern European roots. You will often see it called "haluski" or "lazanki" depending on the region. To make Cabbage and Noodles, wide egg noodles are cooked and tossed with fried sausage and cabbage. It's a simple dish yet very satisfying.

    Ingredients:

    • green cabbage: I used half of a medium head, sliced thinly or shredded
    • noodles: I used wide egg noodles, but any bite-size noodles work
    • sausage: I used Polish sausage, but smoked sausage or even brats work too
    • onion: for more flavor
    • seasoning: aside from salt and pepper, I add Italian seasoning
    • olive oil
    • butter: add a tablespoon of unsalted butter to sauteeing cabbage; for extra rich flavor, add another tablespoon along with noodles and stir to melt
    Ingredients for the dish on a white board.

    How to make Cabbage and Noodles?

    • Start by heating up a large pot with water. Bring it to boil, add 3 teaspoons of salt, then noodles. Cook until al dente.
    • Heat up oil in a large skillet.
    • Add sausage and cook, stirring often, until it starts to brown.
    • Add butter, sausage and onion. Stir in and cook until the cabbage softens. Add seasoning and saute for 1 minute.
    • Add cooked (and drained) noodles, stir in.
    • Serve garnished with chopped parsley.

    Variations:

    • low-carb: skip the noodles and double the cabbage amount
    • vegetarian: skip the sausage and add mushrooms for the umami flavor
    • creamy: add 1/2 cup of sour cream to cooked dish
    • with bacon: use 5 to 6 bacon strips, chop and saute first, then add cabbage and follow the recipe as written

    Storing leftovers:

    Any leftovers should be stored in a container with lid (to prevent the noodles from drying), in the fridge for up to 3 days.

    Can I make it ahead of time?

    You can make this dish up to 2 days in advance. Reheat in a skillet or microwave.

    More casserole recipes:

    • Tater Tot Casserole
    • Homemade Hamburger Helper
    • Leftover Ham Casserole
    • Cheesy Beef Noodle Casserole

    For more recipes like this one, feel free to browse our Dinner Category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Cabbage and noodles with sausage on a white plate.

    Cabbage and Noodles

    Author: Anna
    Cabbage and Noodles are perfect when you need budget-friendly comfort food. This simple dish made with pantry staples cooks in under 20 minutes!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 278 kcal

    Ingredients
     
     

    • 6 oz wide egg noodles about 4 cups
    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter divided
    • 5 to 6 Polish sausage links
    • 4 cups shredded green cabbage
    • 1 small yellow onion chopped
    • 1/2 teaspoon Italian seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Instructions
     

    • Heating up water in a large pot. Bring it to boil, add 3 teaspoons of salt, then noodles. Cook until al dente. Drain and set aside.
    • Shredd cabbage, chop onion and slice sausage into 1/4" discs.
    • Heat up oil in a large skillet.
    • Add sausage and cook, stirring often, until it starts to brown.
    • Add butter, sausage and onion. Stir in and cook until the cabbage softens. Stir often.
    • Add seasoning and saute for 1 minute.
    • Add cooked noodles and another tablespoon of butter, stir in.
    • Serve garnished with chopped parsley.

    Notes

    • The classic noodles used for this recipe are egg wide noodles, but any bite-size noodles work.
    • For a vegetarian version, skip the sausage and add mushrooms for the umami flavor.
    • You can add 1/2 cup of sour cream to make this dish creamy.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 278kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 325mg | Potassium: 263mg | Fiber: 4g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

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      Recipe Rating




    1. Beth says

      June 11, 2020 at 12:29 pm

      Yummy! This looks so delicious and full of flavor! I can't wait to make this!

      Reply
    2. Sara Welch says

      June 11, 2020 at 12:29 pm

      5 stars
      Tried this with dinner last night and it was the perfect side dish with dinner! Even my picky eaters gobbled this up!

      Reply

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    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

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