Recipe by Geema
My husband ate a noodle and cabbage dish as a child that was called "krautfrekels", fixed for him by his German grandmother. Since there wasn't a recipe for this dish in the family, I made up this one, which he loves just as much. The original dish didn't have any tomato element, but my husband used to douse it with lots of ketchup. I use spaghetti sauce instead. This is a fast and easy recipe, low in fat, and delicious. We eat it as a vegetarian main dish with some cooked carrots, or corn. It's also excellent as a side dish with roasts or chops.
Top Review by Susan Lee
Geema, I just have to send in another review. I LOVE THIS DISH! I make it every other week (at least) and eat it for breakfast or lunch ALL the time! I use Paul Newman's marinara sauce, with Amish noodles (dried) and it is simply delicious! Thank you again for creating this for your lucky husband! (and for lucky me!)
- 2 tablespoons olive oil
- 1 head cabbage, chopped
- 1 large sweet onion, chopped
- 1 (16 ounce) jar spaghetti sauce
- 1⁄4 teaspoon cayenne, more to taste
- 1⁄2 teaspoon paprika
- salt and pepper
- 1 (10 ounce) package wide egg noodles
Directions See How It's Made
- Heat oil over medium/high heat in a large skillet or pot.
- Saute onion, stirring frequently, for 3 minutes.
- Add cabbage and continue cooking and stirring for another 5 minutes, until onion is soft and cabbage is wilted.
- Add spaghetti sauce and seasonings to skillet and stir to combine well.
- Turn heat to low and cover the pan, allowing to cook for around 35-40 minutes.
- Cook egg noodles according to package.
- Drain, and add to the cabbage and onions in the skillet.
- Serve as a vegetarian main dish with some steamed carrots and bread, or as a side dish with roasts or chops.