Simple Cabbage and Noodles – Quick One-Skillet Comfort Food
KEY INFO
Total Cost: $8-12 for entire meal
Cost per portion: $2-3
Ingredient breakdown per serving:
– Cabbage: $0.50-1.00
– Egg noodles: $0.50-1.00
– Onion: $0.25-0.50
– Butter/oil: $0.50-1.00
– Seasonings: $0.10-0.20
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty: Easy
Price level: Very inexpensive
Dietary tags: Vegetarian, can be made vegan
EQUIPMENT NEEDED
Essential tools:
– Large skillet or Dutch oven
– Medium saucepan for noodles
– Colander
– Sharp chef’s knife
– Cutting board
Budget alternatives:
– Use any large, deep pan instead of Dutch oven
– A large pot works if you don’t have a proper saucepan
– Even a basic paring knife will work for chopping
INGREDIENTS
1 large yellow onion (about 300g/10oz), thinly sliced
½ large head cabbage (about 680g/1.5lbs), roughly chopped
225g/8oz wide egg noodles (substitute: any pasta shape, rice noodles for gluten-free)
4 tablespoons butter (60g) or olive oil (substitute: vegan butter)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional: 2 cloves garlic, minced (substitute: ½ teaspoon garlic powder)
METHOD
1. Fill your saucepan with water, add a generous pinch of salt, and bring to a boil.
This step takes the longest, so start it first.
2. While water heats, slice your onion into thin half-moons.
Don’t worry about perfect uniformity – rustic looks better anyway.
3. Roughly chop cabbage into bite-sized pieces.
Remove the tough core first, then slice and chop into chunks about the size of your thumb.
4. Cook noodles according to package directions until al dente.
Reserve ½ cup pasta water before draining – this starchy liquid is liquid gold for bringing everything together.
5. Heat butter in your largest skillet over medium heat.
Temperature check: Butter should sizzle gently, not brown immediately.
6. Add sliced onions to the hot butter.
Cook for 5-7 minutes until they start turning golden and smell incredible.
7. Add chopped cabbage to the skillet.
Don’t panic – it looks like too much cabbage, but it will shrink dramatically.
8. Cook cabbage for 8-10 minutes, stirring occasionally.
Visual cue: Cabbage should be wilted with some lovely golden-brown edges.
9. Add drained noodles to the skillet with vegetables.
Toss everything together, adding a splash of reserved pasta water if it looks dry.
10. Season generously with salt and pepper.
Taste and adjust – cabbage needs more salt than you think.
CRUCIAL TIPS
Money-saving strategies:
• Buy whole cabbages instead of pre-cut – they’re half the price
• Use whatever noodles are on sale – this dish works with any shape
• Butter adds incredible flavor, but olive oil works if budget is super tight
Success secrets:
• Don’t rush the cabbage – those golden edges are where the flavor lives
• Salt early and often – cabbage is bland without proper seasoning
• Save pasta water – it helps everything stick together beautifully
Storage: Keeps in fridge for 3 days in covered container
Reheating: Add splash of water or broth when reheating to prevent drying out
Scaling up: This recipe doubles perfectly for meal prep or large families
Common mistakes:
• Overcooking noodles (they continue cooking when mixed with hot vegetables)
• Underseasoning (taste and adjust salt at the end)
• Cooking cabbage too high heat (it burns before it caramelizes)
BRILLIANT VARIATIONS
Protein additions:
• Kielbasa or smoked sausage (slice and brown before adding onions)
• Crispy bacon crumbles
• Leftover rotisserie chicken
Flavor boosters:
• Fresh dill or parsley stirred in at the end
• A splash of apple cider vinegar for brightness
• Caraway seeds for authentic Eastern European flavor
• Red pepper flakes for gentle heat
Dietary adaptations:
• Vegan: Use olive oil instead of butter
• Gluten-free: Swap egg noodles for rice noodles or gluten-free pasta
• Keto-friendly: Replace noodles with shiitaki noodles or extra vegetables
When I first discovered this recipe, I was skeptical that something so simple could be so satisfying.
But there’s something magical about the way butter transforms humble cabbage into silky, golden ribbons that coat each noodle.
The onions add sweetness, the cabbage brings texture, and together they create this incredibly comforting dish that feels like a warm hug on a cold day.
I’ve served this to skeptical teenagers who declared they “hate cabbage” only to watch them go back for seconds.
The secret is cooking the cabbage until it’s beautifully caramelized – those golden-brown edges are pure flavor.
This dish proves that you don’t need expensive ingredients to create something truly delicious.
Sometimes the most satisfying meals come from the simplest combinations, cooked with care and seasoned with love.
