Creamy Cabbage with Noodles

  4.3 – 6 reviews  

I don’t typically drink pumpkin spice lattes, but when I do, I prepare them at home rather than spending $5 at the local coffee shop. And this variation, which has a spicy kick, contains pumpkin! Spices get toastier and pumpkin loses its raw squash flavor when they are cooked together in a pot. This latte also gets a good kick from the black pepper.

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4
Yield: 4 servings

Ingredients

  1. 5 tablespoons butter, divided
  2. ½ medium head cabbage, cut into 1-inch chunks
  3. 1 large onion, cut into 1-inch chunks
  4. 1 teaspoon Diamond Crystal® Kosher Salt
  5. 1 teaspoon ground black pepper
  6. 1 cup heavy cream
  7. 1 cup chicken broth
  8. 2 tablespoons all-purpose flour
  9. 8 ounces dried egg noodles

Instructions

  1. Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
  2. Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
  3. Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  5. Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
  6. Cover and bake until mixture is hot and bubbly, about 30 minutes.

Nutrition Facts

Calories 610 kcal
Carbohydrate 55 g
Cholesterol 168 mg
Dietary Fiber 6 g
Protein 12 g
Saturated Fat 24 g
Sodium 879 mg
Sugars 7 g
Fat 39 g
Unsaturated Fat 0 g

Reviews

Bonnie Bryant
sautéed chicken breast chunks in butter and garlic seasoning and added bacon pieces . Other than that I followed recipe. This was good
Deborah Wilson
My mother used to make a version of this years ago and the whole family always loved it. This was delicious and the only additions I made were adding cubed ham and crumbled bacon to make it like my Mom’s. It was perfect and we ate that and the leftovers as a main dish – it was all gone the next day! Thanks for providing the base recipe!
Laura Jones
Very tasty, it’s a plain comfort dish which is nice sometimes. I added chicken to make it a complete meal. I also didn’t add any salt because I din’t cook with salt. I would make it again.
Valerie Hill
I made this as written except for topping with a little more black pepper and paprika before baking. Easy to prepare, simple ingredients and delicious. The whole family agreed that this one is a keeper. Thank you for sharing!
William Weaver
I was looking for a different side dish to make with the extra cabbage I had. I had everything needed for this dish so I thought I’d give it a try. My family really liked it and said that this recipe is definitely a keeper!
Jonathan Bates
I’m in love with this recipe! I used veggie broth in place of chicken and added a bit of cheese towards the end. I also added in some vegetarian hotdogs before I baked it to make a vegetarian main dish. My husband loved it hot and took it cold for leftovers the next day which is something I’m always looking for in a recipe. I sprinkled it with some paprika once it was done to make it pretty, too – ha. It was easy and comforting on a cold day and since I have the other half of my cabbage left, I might just be making again in the near future. Thanks for a great recipe!

 

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