Cabbagenoodles Recipes

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:

• 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.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

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.

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.

CABBAGE NOODLES WITH CRISPY BACON

Steps:

• Melt butter in deep pan.
• Add the bag of shredded cabbage.
• Cook down until cabbage is nicely browned, at least an hour.
• Stir occasionally at first, then frequently as the cabbage starts to brown.
• Mix-in salt (to taste) and pepper.
• Push the cabbage over to one side of the pan.
• Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
• When bacon is done, combine all contents of pan together.
• Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
• Taste to adjust seasonings.
• If desired, garnish with sour cream or yogurt and a sprinkle of thyme.

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

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.

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.

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.

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.

CABBAGE NOODLES

Steps:

• Arrange cabbage in colander and sprinkle with salt.
• Let stand 10 minutes and then squeeze dry.
• Melt butter and oil in large skillet over low heat.
• Add half of the cabbage to skillet and cook, stirring until crisp tender and then add remaining cabbage and continue cooking and stirring until tender (15 minutes), adding more butter/oil if necessary.
• Stir in noodles and heat through.
• Season well with salt and pepper.