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!
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
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:
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
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.
Beth says
Yummy! This looks so delicious and full of flavor! I can’t wait to make this!
Sara Welch says
Tried this with dinner last night and it was the perfect side dish with dinner! Even my picky eaters gobbled this up!