108 Ratings
  • 5 star values: 67
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 1

This Hungarian favorite is cabbage, onions, and egg noodles cooked in butter. Salt and pepper to taste. So easy, so good.

rlecook
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

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  • Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.

  • Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.

  • Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

482 calories; 18.9 g total fat; 103 mg cholesterol; 161 mg sodium. 67 g carbohydrates; 13.5 g protein; Full Nutrition


Reviews (92)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/18/2012
The secret to this recipe is to cook the cabbage for a very long time over very low heat until it is all light brown and carmelized. This gives it a delicious sweet flavor that is not cabbag-y at all. If the cabbage seems to be sticking add more butter or a little oil. I add salt while it is cooking to help sweat out some of the water inside the cabbage leaves. I also do not use onion but it would definitely be a nice addition. My Hungarian grandma always made this and now I make it for my family. No matter how much I make we eat it all in one sitting. It is also very inexpensive. Can be a side dish or main dish.
(120)

Most helpful critical review

Rating: 2 stars
01/18/2017
My only change was to add garlic. I sliced and cooked smoked sausage that I added at serving. That said I found this to be way too greasy and it tasted very bland. It was edible. My husband however loved it. This recipe is not for me.
108 Ratings
  • 5 star values: 67
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 1
Rating: 4 stars
04/13/2012
My Grandma made this all the time when I was growing up. She started with a pound of bacon diced. Brown the bacon and remove it SAVE the bacon grease. Next saute the cabbage and onion in the bacon grease. Meanwhile cook the noodles al dente then drain and add in the bacon and cabbage/onion mixture! Not exactly the healthiest dish in the world but she lived to be 93 years old. And you know it's gotta be a good recipe when the directions start with "Brown a pound of bacon and SAVE the bacon grease"
(135)
Rating: 5 stars
04/18/2012
The secret to this recipe is to cook the cabbage for a very long time over very low heat until it is all light brown and carmelized. This gives it a delicious sweet flavor that is not cabbag-y at all. If the cabbage seems to be sticking add more butter or a little oil. I add salt while it is cooking to help sweat out some of the water inside the cabbage leaves. I also do not use onion but it would definitely be a nice addition. My Hungarian grandma always made this and now I make it for my family. No matter how much I make we eat it all in one sitting. It is also very inexpensive. Can be a side dish or main dish.
(120)
Rating: 5 stars
03/26/2012
This is exactly how we make our cabbage and noodles except I add some garlic powder for extra flavor. This recipe is super simple and satisfying...YUM!:)
(32)
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Rating: 5 stars
06/27/2012
My son gave this 5 stars...and he almost never does that! I should start by saying that I don't know if I should even review this recipe because I did not stay true to it as written (we gave it 4 stars as written but did make some changes this 2nd time through). I started by browning a pound of diced bacon and when it was crisp removed it and then sauteed the cabbage and onion together slowly in the bacon fat until nice and carmelized. The I added the bacon back in plus 3 cloves of minced garlic. Then added in cooked homemade noodles. It was sooo good. Thanks rlecook!!
(22)
Rating: 5 stars
04/26/2012
I'm from western PA and many many moons ago my step-grandmother (who is hungarian) and another friends mother taught me to make this however they taught me to add potatos to this it is wonderful! I still make it many moons later!
(17)
Rating: 4 stars
12/15/2013
Very simple comfort food. It makes a nice homey dish for a cold winter evening. Sometimes I go crazy and add turkey bacon or cook the cabbage down in a little chicken broth. I always add some garlic. This dish really isn't anything special (in fact overall it's pretty bland)and yet it always gets gobbled up. Served with crusty bread slathered in butter and cheap red wine served European style in a short chunky glass - it seems to appeal to a sense of primal peasantry and a longing for simpler times.
(16)
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Rating: 5 stars
09/16/2013
My husband was skeptical but after the first bite it won him over! I used some leftover frozen honey baked ham and a couple of Tbs. Of bacon grease that I keep in a small jar in the fridge. I made my own egg noodles and added a clove of garlic. Everything else I kept the same. I agree that carmelizing the onion and the cabbage added so much flavor. I doubled the recipe so my daughter would have a couple of servings to take to school for lunch... She liked it too!
(11)
Rating: 3 stars
04/08/2012
There is nothing really wrong with this recipe - it just isn't much is the flavor department....even with the butter it was just middle of the road for us.
(9)
Rating: 5 stars
03/17/2013
Best.Stuff.EVER! I actually chopped up about 3/4 of a pounds of lean corned beef and added it to this recipe. OMG...SOOOO good!!
(8)