Cabbage Noodles Recipes

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)

Steps:

• Gather the ingredients.
• In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
• Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

FRIED CABBAGE AND EGG NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
• While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

MY GRANDMOTHER'S CABBAGE AND NOODLES

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

CABBAGE AND NOODLES

Steps:

• Melt butter and olive oil in pan over med high heat.
• Saute onions till golden brown, 5-10 minutes.
• Add cabbage cook till soft, 15 minutes.
• Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
• Cook 2 minutes and serve.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

NOODLES AND CABBAGE

Steps:

• Cook Egg Noodles in a salted pot of water.
• When Noodles are done drain and set aside.
• In skillet sauté Onions in Butter until transparent.
• Add Cabbage and sauté around 5 minutes (or until tender).
• Mix the cooked Noodles into the skillet.
• Add Salt and Pepper and (optional) Sour Cream.
• Serve and enjoy.

FRIED CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well and set noodles aside.
• Place chopped bacon in a large, deep skillet, and cook over medium-high heat, stirring often, until evenly browned, 5 to 8 minutes.
• Cook and stir cabbage and onion into the bacon and drippings until the cabbage is wilted and tender, about 10 minutes.
• Gently mix the cooked kluski noodles into cabbage mixture; season with hot sauce.

EASY CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions; drain.
• In a large skillet, melt butter and saute cole slaw mix, onion and garlic until tender. Mix in salt and pepper. Gently stir in cooked and drained noodles. Toss together.

POLISH CABBAGE NOODLES

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
• Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.