Cabbage and noodles with butter and garlic! This also seems to work with other vegetables, in my experience. Use spinach, collards, or any other leafy vegetable that wilts well in place of cabbage. What food pairs poorly with butter and garlic?
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package kluski noodles
- 3 tablespoons butter (Optional)
- 2 tablespoons butter (Optional)
- 1 sweet onion, finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- ½ teaspoon dried Italian herb seasoning
- 1 large head cabbage, cored and finely chopped
- ¼ cup water
- 3 tablespoons butter (Optional)
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
- Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
- Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 8 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 160 mg |
| Sugars | 9 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
made as stated and added smoked sausage on top cut in big chunks for a meal. also cut cabbage very small
Never met an Eastern European cabbage and noodle dish that I didn’t like. This is excellent the way it’s presented, but I suggest that you reserve some of the noodle cooking water to add instead of tap. Italians know to add pasta water in dishes that require water. The starches released from the noodles give a richer, creamier consistency to the dish than plain water.
I used a 1/2 cup white wine instead of water. We liked this dish very much!
Good recipe for cabbage and noodles. I never had this growing up, and my first time trying it was at a church picnic. The thickness of Kluski noodles is the key to it really tasting good, I was told by one of the church ladies that gave me directions. Also adding a tsp. of caraway seeds was called for. Not gourmet, but good comfort food. And with the price of meat going up, it is a great way to stretch a meal. Thanks
yum
This recipe is one of the easiest I have ever made! It turned out great.
Made it exactly according to the recipe except I couldn’t find Kluski noodles so I used egg noodles instead. This was very flavorful and satisfying. Note – If you use egg noodles like I did you could easily put in the whole 16 ounce package – I used 12 ounces and it seemed a bit light, noodle-wise.
I make mine with caraway seeds. YUM.
This was really good, hubby and kids liked it. Two of the 3 kids wouldn’t eat the leftovers. Hubby thought leftovers were great although that isn’t always an indicator because when it comes to cooking, I think he keeps his bar low for the sake of my self esteem. I’ve come a long way since we started out but apparently you never really forget…I do think it’s best freshly made and next time I may serve it as a side to a meat main. 😉
Used red cabbage. So good, I would change nothing!
Absolutely how my Mom used to make it…. I like to add a scoop of cottage cheese to my serving —-
Yummy and satisfying comfort food. I remember my mom used to make something just like this when I was growing up. Followed the recipe exactly, and even though the Kluski noodles were hard to find (they were on my shopping list for almost a month before I found them at a market), they proved to be so perfect in this recipe that I was glad I hadn’t substituted some other noodle. Bonus: it was even BETTER the next day!