3-Ingredient Cabbage and Egg Noodles
Cabbage and egg noodles come together in this simple and satisfying dish. With just three main ingredients, this recipe is perfect for a quick family meal or a side dish. The combination of tender cabbage and hearty noodles, all brought together with rich butter, makes for a delightful experience.
Why Make This Recipe
This recipe is not only easy to prepare, but it’s also budget-friendly. Using minimal ingredients means you can whip it up without a trip to the grocery store. Plus, cabbage is a nutritious vegetable that is high in fiber and vitamins, making this dish a healthy choice. It’s great for those busy nights when you need something quick yet delicious on the table.
How to Make 3-Ingredient Cabbage and Egg Noodles
Ingredients:
- 8 tablespoons unsalted butter
- 1 medium green cabbage, cored and thinly sliced
- 12 ounces wide egg noodles, uncooked
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper (optional)
Directions:
- Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds.
- In a large skillet, melt 6 tablespoons of butter over medium heat. Add the shredded cabbage and 1 teaspoon of salt. Cook for 20-25 minutes until the cabbage is soft and lightly browned.
- Boil the egg noodles according to the package directions. Drain and set aside.
- Once the cabbage is ready, add the cooked egg noodles to the cabbage in the skillet.
- Add the remaining 2 tablespoons of butter and toss everything over low heat until well combined. Adjust seasoning if needed.
- Transfer the mixture to a casserole dish, sprinkle with black pepper if desired, and let sit for 5 minutes before serving.
How to Serve 3-Ingredient Cabbage and Egg Noodles
Serve this dish warm as a main course or as a side alongside your favorite meat or protein. It pairs well with grilled chicken or roasted pork. For extra flavor, consider adding grated parmesan cheese or chopped herbs on top before serving.
How to Store 3-Ingredient Cabbage and Egg Noodles
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the noodles and cabbage in a skillet over low heat until warmed through, adding a small amount of butter if desired.
Tips to Make 3-Ingredient Cabbage and Egg Noodles
- Use fresh cabbage for the best flavor and texture.
- Feel free to adjust the butter and salt based on your preference.
- For a little crunch, consider adding toasted breadcrumbs on top before serving.
Variation
For a twist on this recipe, try adding cooked bacon or sausage for added protein and flavor. You could also throw in some sautéed onions or garlic to enhance the taste further.
FAQs
- Can I use other types of noodles? Yes, you can substitute wide egg noodles with other types of pasta, though the cooking time may vary.
- Is this dish good for meal prep? Yes, this dish stores well in the refrigerator and is perfect for meal prep. Just reheat when ready to serve.
- Can I add more vegetables to this recipe? Absolutely! Feel free to add vegetables like carrots, peas, or bell peppers to increase the nutrition and flavor.
Enjoy your delicious and simple 3-Ingredient Cabbage and Egg Noodles!
3-Ingredient Cabbage and Egg Noodles
Ingredients
Method
- Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds.
- In a large skillet, melt 6 tablespoons of butter over medium heat. Add the shredded cabbage and 1 teaspoon of salt. Cook for 20-25 minutes until the cabbage is soft and lightly browned.
- Boil the egg noodles according to the package directions. Drain and set aside.
- Once the cabbage is ready, add the cooked egg noodles to the cabbage in the skillet.
- Add the remaining 2 tablespoons of butter and toss everything over low heat until well combined. Adjust seasoning if needed.
- Transfer the mixture to a casserole dish, sprinkle with black pepper if desired, and let sit for 5 minutes before serving.
