Best 6 Cabbage And Noodles Healthy Version Recipes

CABBAGE AND NOODLES

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

CABBAGE AND NOODLES (HEALTHY VERSION)

Steps:

• Cook the pasta one minute less than the package directions indicate. Reserve one cup of the cooking water, drain the pasta, and set aside.
• Heat the olive oil in a large, heavy skillet over medium heat. Add the margarine to the hot oil. When the margarine foams, add the cabbage and sprinkle with salt. Over medium heat, sauté the cabbage until it begins to soften, but does not brown (about 10-15 minutes). Add the lemon zest and vinegar, cooking an additional 2 minutes until the zest becomes fragrant.
• Over low heat, fold in the pasta, a little of the pasta water, the cottage cheese, and lemon juice. Sprinkle with the sugar and season with salt to taste. Add additional pasta water if the mixture is too dry. Serve immediately.

MY CABBAGE AND NOODLES

Steps:

• FOR THE NOODLES.
• While preparing the cabbage cook noodels according to package directions and when drained, cut crosswise with a knife to get 1-2 inch sized pieces. OR break noodles into pieces before cooking.
• FOR CABBAGE.
• Have all ingredients ready before you start cooking the cabbage. Heat oil over medium high heat in a wide pot that will hold cabbage and noodles.
• Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds.
• Add vinegar and cook until almost all has cooked off.
• Add cabbage, caraway and salt. Mix until cabbage has wilted and looks glazed, 2 minutes. Add 1/4 cup water, cover and reduce heat to medium low.
• Braise cabbage in as little water as possible until desired softness, about 15 minutes. Stir occasionally and add more water if necessary. Cabbage should be rather dry when done.
• Taste with salt, pepper, and sugar or vinegar.
• TO ASSEMLE.
• Mix drained noodles into cabbage. Cover and let flavors blend for 2 minutes. Serve with a sprinkle of freshly ground pepper on top for a nicer look.

CREAMY CABBAGE WITH NOODLES

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
• Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
• Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
• Cover and bake until mixture is hot and bubbly, about 30 minutes.