3-Ingredient Cabbage and Egg Noodles
A simple, buttery cabbage and noodle dish made with caramelized green cabbage, wide egg noodles, and plenty of butter. This cozy comfort recipe is humble, hearty, and perfect as a side dish or simple meatless meal.
Ingredients
- 1 stick unsalted butter 8 tablespoons, divided
- 1 medium head green cabbage about 2 to 2 1/2 lb, cored and widely shredded
- 12 oz dry wide egg noodles
- 1 1/2 tsp kosher salt plus more to taste
- black pepper optional, for serving
Instructions
- Bring a large pot of well-salted water to a boil.
- Core the cabbage and slice it into long, wide shreds.
- Melt 6 tablespoons butter in a large, deep skillet over medium heat.
- Add the shredded cabbage and 1 1/2 teaspoons kosher salt, then stir to coat the cabbage in butter.
- Cook the cabbage over medium to medium-low heat for 20–25 minutes, stirring every few minutes, until soft, lightly golden, and browned in spots.
- While the cabbage cooks, add the egg noodles to the boiling water and cook until just tender.
- Drain the noodles well.
- Taste the cabbage and add more salt if needed.
- Add the drained noodles to the skillet with the cabbage.
- Add the remaining 2 tablespoons butter and toss over low heat until the butter melts and everything is glossy.
- Transfer to a glass baking dish and let rest for 5 minutes before serving.
- Serve warm with black pepper if desired.
Notes
Slice the cabbage wider than usual so it stays visible after cooking. Letting the dish rest helps the noodles absorb the buttery cabbage juices.
Nutrition
Calories: 360kcal
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