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Caraway Noodle Cakes with Red Cabbage

Caraway Noodle Pancake
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 6 ounces wide egg noodles
  • 2 eggs, lightly beaten
  • 1 small onion, grated
  • 2 tablespoons matzah meal
  • 1 teaspoon caraway seeds
  • ½ teaspoon kosher salt
  • Canola oil for frying
  • 1 cup shredded red cabbage
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • ¼ cup sour cream
  • White Horseradish, such as Gold’s White Horseradish (optional)


Heat a large pot of water over high heat, add noodles, and cook according to package directions. Drain well and transfer to a medium bowl.  Add eggs, onion, matzah meal, caraway seeds, and salt. Stir well to combine.
Line a sheet pan with two layers of paper towels.
Heat ¼-inch oil in a large sauté pan over medium heat.  Working in batches, carefully pack ½ cup noodle mixture into 3 ½-inch round cookie cutters or ring molds in the pan and fry for 3 minutes. Using tongs, remove from molds, flip and fry another 3 minutes or until nicely browned. Drain on the prepared pan, and continue with remaining noodle mixture.
While frying noodle cakes, sauté red cabbage, sugar, and vinegar in a small sauté pan over medium-high heat until wilted , about 6 to 8 minutes.
In a small bowl, combine sour cream with horseradish to taste, if desired.
To serve, place each cake on an appetizer plate. Top each cake with a little cabbage and
a dollop of sour cream. Serve immediately.