In my family “cabbage noodles” was the name we gave to an archetypically European combination of spicy savory savoy cabbage and small pieces of pasta.
If the phrase “cabbage noodles” doesn’t ring a bell, know that this dish is called káposztás tészta, in Hungarian and kraut lokshn, or kraut pletzlach in Yiddish.
Cabbage Noodles
Servings
6 Servings
Ingredients
- 1 large onion diced fine
- 1 3/4 cups shredded cabbage one bag
- 2-3 tablespoons vegetable oil
- 1 1/4 teaspoons salt to taste
- 1/4 teaspoon black pepper coarsely ground
- 1 package egg noodles cooked according to package directions and drained
Instructions
- Sauté 1 large or 2 small onions in oil.
- When onions are translucent, add cabbage and spices.
- Cook together until soft (about 25 minutes) stirring from time to time, so vegetables don’t burn.
- Combine noodles and cabbage.
Love this dish!! The only thing I would add is tiny pieces of ham! What I MUST ask you is this- what are the name of these noodles?! My dad always used the same square noodles when making this dish and I love them, but I have literally no idea what kind of noodles he used! They may have even been a bit smaller, tbh. I’m not 100% sure. He passed in 2014 and it had probably been quite a few years since the last time he made it even before he passed (so it is hard to remember) because he was fighting cancer and COPD for a few years. He beat both cancers, but the COPD eventually took him. It’s why I quit smoking. Now I just have to quit the vaping. (Nicotine is horrible, never start! Hardest thing in the world to quit!) anywho, thank you for sharing, and if you find this comment, please let me know the name of the kind of noodles you use!
Thanks so much. Since we are a kosher site we don’t eat ham, but you do you, haha. As for the noodles they are egg noodles, popular in many Eastern European Jewish recipes so you may find them in the Kosher section of the market.
Always add a spoonful or two of sugar.
Sounds like pretzel & kraut.