By Rita~ on December 12, 2002
Photo by *Parsley*
Photo by *Parsley*
"A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat."
Serving Size: 1 (183 g)
Servings Per Recipe: 6
"Amended from an earlier review: Being of Hungarian descent I grew up eating it, although without the peas; we called it Haluska, and we had cottage cheese on the side, which tastes awesome. Also, it was served as the main course, not a side dish. Another thing that really enhances the flavor is turning the heat up at the end and getting a good crisp on the bottom. Today I substitute whole wheat egg noodles to enhance the nutrition content. I only give this four stars for one reason, whenever it's cooking it always smells like there's going to be something even better in the pot (say stuffed cabbage?) and when I was a kid I was always dissappointed!"
"Husband loved this Rita!! My mom made a similiar dish while we were growing up which everyone loved so I knew he would enjoy this. I did use farfelle noodles since we are vegan and I cut back on them a bit just because they are much heavier than egg noodles. Vegan butter spread worked just fine in place of the salted butter and we replaced some of the salt with spicy season salt. I served with jelly bread - we would always have fresh bread with homemade jelly along with peppery cabbage dishes. This was soooo easy to make, inexpensive, and totally filling!! The DH ejoyed the leftovers the next day just as much. Thanks so much for this keeper Rita!!! Recipenap for Veg*n Swap 28!!"
"This was delicious Rita...I used freshly picked cabbage from my garden and made as written except for the peas....deer ate my peas. So, it was onion, cabbage and noodles with the butter, olive oil, salt and pepper. Lots of pepper as you stressed in the recipe. We had this with some grilled bratwurst for a very nice summer supper on the deck. Thanks so much for posting!"
"It is just divine!
I have made this several time, but forgot to post a review. The first time, I added mushroom; because I had to use a few up.
The second time, made as is.
This time. NO peas, I was out, but I added some broth as the cabbage cooked. Also, the broth really got soaked up by the noodles which I liked. I also added some red pepper flakes to compensate, NO peas. I know different flavors, just wanted a little extra punch.
SO - overall, it doesn't matter, Follow it exactly, or do a couple of minor changes like me. I liked each and every time; and will make it over and over.
This is easily a main dish as well, served with a salad.
My fave ... those 'big thick' egg noodles. Nothing better. 10 stars for me!"
"This was great. I made it just about as written. My only change was to omit the olive oil and use about 1 T bacon fat instead. I also added three crumbled slices of bacon at the end. I served it with cottage cheese on the side. So yummy! Next time I will probably cut back on the butter by a tablespoon and reduce the noodles to 12 oz instead of 16. Thanks for the recipe!"
"This is a good, simple way to use up leftover cabbage. We made just as directed adding some bacon bits at the end. It does make a lot though, so be prepared for leftovers!"
"Very yummy and NO leftovers (we kept going back for more). Served with sliced ham."
"Soooo good!!! Made this for dinner one evening and had so much left over I took it to a family dinner the next day as an extra dish. It was the first thing gone!! Keeper!!"
"I love this dish! Very inexpensive to make too! bacon is a must!"
"Yum! This is easy, inexpensive and delicious! I even love the the snuck in peas! Only thing I changed was cutting the butter in half and subing with olive oil just because I couldn't bear to add that much butter! This will be made again and again. Thanks so much Rita!"
"Wow!! I was very leery of this recipe, but I've been looking for meatless dishes and this one had high ratings so I gave it a try! WOW! It was melt in your mouth deliciousness! It is a far cry from the traditional southern food I am used to but it is a keeper! 9 year old loved it too!"
"halved the recipe, used 3 Tbsp butter and no olive oil (could have reduced to 2 Tbsp butter for a lighter meal). I omitted the green pea but added in chicken apple sausages, and a splash of chicken stock just to not make it become too dry. I flavored the dish with 1 tsp salt, and 1/2 tsp black pepper."
"I made these noodles tonight and I must say I have died and gone to heaven. I have never had noodles and cabbage before but I must say this was a real comfort food for me!! I made the whole bag of noodles even though it was just me and my husband...I am taking leftovers (not all) to work tomorrow. I did not use a half of a cabbage, but a bag of the tri color cole slaw...that way we had cabbage, shredded carrots and red cabbage. I added the peas to the noodles the last two minutes of cooking time. A recipe a will be making again and again and again...just hope I have company next time. Served this with Crockpot Maple Country Ribs, but would have loved the noodles as served...thanks for an outstanding recipe Rita."
"A simply wonderful dish so reminiscent of my Polish grandmother's cooking. I was going to serve it with a grilled ham steak - but the cabbage and noodles were so delicious that DH and I wanted nothing else! While the peas add color, a sprinkling of chopped fresh parsley would suffice. Thanks Rita - this is not only a keeper - but - food for my Polish soul! "
"Great recipe! I was able to put more cabbage than it (almost a whole head)!"
"Excellent. I didn't have noodles, so I added some cooked julienned ham in place of the noodles. Sliced both the onions & cabbage in the food processor with the slicing attachment, very quick to put together & tasty too. Kids loved it!"
"DH and I absolutely enjoyed this recipe for dinner tonight. Made no modifications and thought none were needed. It was easy, required little prep, was flavorful, and great for a weeknight meal. We made the meatless version. I would definitely make again. Made for Sun and Spice 2013"
"Looking at a few other recipes it was suggested to sweat the cabbage with a tablespoon of salt. So after shredding the cabbage, I sprinkled it with a tablespoon of kosher salt. I let that sit for about 30 - 45 minutes. Before adding the cabbage to the cooked onions, I added lots of pepper smoked paprika and regular paprika to the cabbage. After the cabbage cooked 5 minutes I was ready to eat the veg then! But after 10 minutes we added the pasta and peas.
The kids liked it but said next time no peas and to double the onions and cabbage. I agree about the onions and cabbage, but I liked the peas too.
We served this with kielbasa on the side.
Super yum, 4 out of 7 kids had more than one helping."
"My family loved this recipe. When I announced about a month ago that I was tired of everything and was going to look for something different to make for dinner, my family was okay until I told them I was making Cabbage and Noodles. But, they put up a good front and then were just wowed. In fact, I am making it for Sunday dinner tonight. I added browned chicken/maple/apple sausage at the end and also added carraway seeds while the cabbage was cooking down. I made sure my onion cooked long, low and slow so it was sweet golden brown and soft. A keeper for me and one I will do often this winter."
"Nice simple side dish for our dinner tonight. I halved the recipe and it still made a ton. I didn't add the olive oil. I think I should have let the cabbage and noodles brown a little, for extra flavor. Thanks for posting."