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3-Ingredient Cabbage and Egg Noodles

A simple and satisfying dish made with tender cabbage, hearty egg noodles, and rich butter, perfect for a quick family meal or side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 tablespoons unsalted butter Divided into 6 tablespoons for cooking and 2 tablespoons for tossing.
  • 1 medium green cabbage, cored and thinly sliced Use fresh cabbage for best flavor.
  • 12 ounces wide egg noodles, uncooked Can substitute with other types of noodles.
  • 1.5 teaspoons kosher salt Adjust based on preference.
  • 0.5 teaspoon freshly ground black pepper Optional, for garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds.
Cooking
  1. 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.
  2. Boil the egg noodles according to the package directions. Drain and set aside.
  3. Once the cabbage is ready, add the cooked egg noodles to the cabbage in the skillet.
  4. Add the remaining 2 tablespoons of butter and toss everything over low heat until well combined. Adjust seasoning if needed.
Serving
  1. Transfer the mixture to a casserole dish, sprinkle with black pepper if desired, and let sit for 5 minutes before serving.

Notes

Serve this dish warm as a main course or side. Pairs well with grilled chicken or roasted pork. For extra flavor, consider adding grated parmesan cheese or chopped herbs on top before serving. Store leftovers in an airtight container in the refrigerator for up to three days.