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Cabbage and Noodles

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5 from 5 reviews

  • Author: The Plant-Powered Dietitian
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Cabbage and Noodles is a classic rustic dish in Central and Eastern Europe. Featuring just a few ingredients–caramelized cabbage, onion, and garlic tossed with noodles–this economical hearty vegan recipe is delicious and altogether comforting.

Ingredients

Scale
  • Water, as needed
  • 1 pound noodles or pasta, egg-free, uncooked (strips, such as linguini works well)
  • 3 tablespoons vegan butter or margarine spread, divided (i.e., Miyoko’s Creamery, Earth Balance)
  • 1 large onion, sliced into half moons
  • 2 cloves garlic, minced
  • 2 small heads cabbage, tough outer leaves removed, sliced in quarters, then chopped into pieces about ½-inch thick (about 1 ½ pounds total or 8 cups chopped)
  • 1 cup reserved pasta water
  • Salt to taste (optional)
  • Freshly ground black pepper to taste
  • 3 tablespoons chopped fresh parsley

Instructions

  1. Fill a large pot about  two-thirds full with water. Cover and bring to a boil over high heat.
  2. Add noodles or pasta, reduce heat to medium heat, and cook until al dente (about 9-10 minutes; or according to package directions). Drain, reserving 1 cup of pasta water, and return cooked noodles or pasta to pot and cover with lid to keep warm. 
  3. While pasta is cooking, heat 2 tablespoons of vegan butter or margarine spread in a large saucepan, skillet, or Dutch oven (4 quart capacity). 
  4. Add garlic and onions and sauté over medium heat for 5 minutes. 
  5. Add chopped cabbage and cook for 4 minutes, stirring frequently.  
  6. Add half of the reserved pasta water to the cabbage mixture. Cook for an additional 3-5 minutes, until cabbage is tender. 
  7. Add cooked pasta, remaining pasta water, and season with salt (optional) and black pepper as desired. Stir until mixture is well combined and heated through (about 1-2 minutes). 
  8. Remove from heat, sprinkle with chopped parsley and serve immediately.
  9. Makes 8 servings (about 2 cups per serving).

Notes

Try adding sliced tempeh bacon in step 5 to increase the protein content and savory quality of this recipe, if you so desire. 

You can make this recipe gluten-free by using gluten-free noodles.  

Try making your own vegan noodles for this recipe by checking out my guide here. 

I love to serve this recipe in pasta bowls. Try my favorite pasta bowls here. 

  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Cuisine: American, Hungarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 274
  • Sugar: 7 g
  • Sodium: 92 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 46 g
  • Fiber: 9 g
  • Protein: 9 g

Find it online: https://sharonpalmer.com/cabbage-and-noodles/