You will find here an ever growing cabbage noodles recipe collection.
The first one on the picture is a low fat recipe based on savoy cabbage. You will find the super easy recipe at the bottom of this page. But first of all let's start with some typical cabbage noodles recipes.
Cabbage noodles or "Krautfleckerl" were one of my
favorite meals when I was a child. It was mostly served after a hearty soup. This delicious and tasty dish has its origins in Hungary. Besides a great taste it has another big advantage: It's sooo easy! Make sure to check the cabbage noodles recipes here back often!
4 cups cabbage finely shredded
1 cup finely sliced onion (optional)
4 tbsp butter or vegetable oil
2 tsp sugar
1 tbsp salt
1/4 tsp pepper
3 cups broad egg noodles, cooked and drained
Mix the cabbage and salt together. After letting stand 30 minutes squeeze out liquid - as much as you can. In a deep skillet heat the butter. Add the cabbage, onions, sugar and pepper. Cook on low heat until cabbage is browned while stirring frequently (about 45 minutes). Add the noodles; toss to mix thoroughly. (8 servings)
For a low fat dish, I use only 1 tablespoon butter and saute the cabbage for some minutes. At last I round it up with a little chicken stock, and stir frequently.
In my opinion the ingredient that seems to matter most is a little sugar.
8 oz egg noodles
1 head cabbage - shredded
1 stick butter
2 onions - chopped
cracker crumbs or buttered bread
salt & pepper to taste
Cook noodles, according directions. Melt in a large skillet the butter, add cabbage and cook until tender. Stir in onions, and continue cooking until cabbage is browned. Add the cooked noodles and season with salt and pepper. Mix well, add buttered bread crumbs. (1 serving)
8 oz Pasta
1 head Cabbage
1/2 Cup Vegetable broth
Garlic (crushed or powder)
1/2 Cup Sour cream
Cook the noodles according to directions. Drain. Meanwhile, saute the cabbage in 1/2 cup of vegetable broth until tender (approx. 10 minutes). Stir well with cooked noodles. Add to taste salt, pepper and garlic powder. Take the pan from the heat and pour in 1/2 cup of yogurt or sour cream. Serve. (1 serving)
The dish can be frozen as is, or freeze the cooked cabbage and onions to be used anytime in the future, just adding to the noodles.
16 oz Asian noodles
1/2 head savoy cabbage cut in thin stripes
2 carrots cut in thin stripes
1/2 celery head cut in thin stripes
1 tablespoon olive oil
2-3 cups vegetable broth
Steam savoy cabbage, carrots and celery in a pan with 1 tablespoon hot olive oil (approx. 3 minutes). Pour in 2-3 cups of hot vegetable broth, add asian noodles, stir well, cover it and simmer until noodles are tender (max. 5 minutes). Add to taste salt and pepper. (2 servings)