Total Time
Prep 10 mins
Cook 15 mins

This goes well with sausage or pork but it also works well if adding leftover heated pork sausage to the dish making a complete meal. Recipe source: Bon Appetit (September 1981)

Ingredients Nutrition

  • 4 12 lbs cabbage, cored and shredded (about 1 large head of cabbage, this is also pretty if using red and green together)
  • 6 tablespoons butter
  • 6 tablespoons oil (olive works well)
  • 34 lb egg noodles, cooked according to package directions and drained
  • salt and pepper


  1. Arrange cabbage in colander and sprinkle with salt.
  2. Let stand 10 minutes and then squeeze dry.
  3. Melt butter and oil in large skillet over low heat.
  4. Add half of the cabbage to skillet and cook, stirring until crisp tender and then add remaining cabbage and continue cooking and stirring until tender (15 minutes), adding more butter/oil if necessary.
  5. Stir in noodles and heat through.
  6. Season well with salt and pepper.


Most Helpful

This is the way I prepare and love cabbage noodles but never heard of sprinkling the cabbage with salt and letting it stand. I'll try it next time I make them.

maddy331 March 30, 2005

Very easy and delicious. My son loved it and asked for 2nds!!

Ktbug204 September 30, 2009

We love cabbage, the added noodles are a plus.Made it just like the recipe said, cutting the recipe in halve, we ate the whole thing. Served it with Chicken sausages & a green salad. I have a recipe #50871 that I make. we also love it. Thank you Ellie, for posting this yummy recipe.

Barb Gertz April 05, 2005

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