Cabbage and Noodles
This comforting dish of sautéed cabbage and tender egg noodles blends the flavors of caramelized onions and earthy cabbage with buttery noodles, creating a satisfying meal.
Ingredients
Main ingredients
- 2 tablespoons canola oil
- 1 large yellow onion Provides a sweet and savory base flavor.
- 1 large green cabbage Contributes a crunchy texture and earthy flavor.
- 12 ounces wide egg noodles Offers a hearty and chewy texture.
- 1 teaspoon kosher salt Enhances flavors.
- 1/4 cup water Used for steaming the cabbage.
- 1 teaspoon smoked paprika Adds depth of flavor.
- 1/2 teaspoon ground black pepper Contributes warmth.
- 2 tablespoons low sodium soy sauce Offers umami flavor.
- 2 tablespoons unsalted butter Provides richness.
- 1 tablespoon apple cider vinegar Adds tanginess.
Instructions
Preparation
- In a Dutch oven, heat the canola oil over medium high heat.
- Add the yellow onion and cook until softened and browned, about 10 minutes.
- Add the green cabbage, 1/2 teaspoon of salt, and 1/4 cup of water.
Cooking
- Stir occasionally until the cabbage is tender, about 10 to 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the wide egg noodles and cook until al dente, about 7 minutes. Drain.
- Once the cabbage is softened, stir in the smoked paprika, black pepper, soy sauce, and remaining salt.
- Cook until fragrant, about 30 seconds.
- Turn off the heat, add the drained noodles and unsalted butter, and stir until combined.
- Stir in the apple cider vinegar, taste, and adjust the seasonings.
Serving
- Serve warm.
Notes
Consider using fresh cabbage for optimal flavor and texture. Taste and adjust seasoning as needed.