Best 20 Cabbage And Noodles Recipes

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**Cabbage and Noodles: A Culinary Journey Through Comfort and Flavor**

Cabbage and noodles, a classic combination that has delighted taste buds for generations, is a culinary symphony of flavors and textures that transcends time and cultures. From the hearty embrace of German cabbage rolls to the vibrant zest of Chinese stir-fries, this dynamic duo offers a culinary adventure like no other.

In this article, we embark on a culinary journey through the world of cabbage and noodles, exploring a diverse range of recipes that showcase the versatility and boundless possibilities of this beloved combination. From the comforting warmth of German cabbage rolls, lovingly crafted with tender cabbage leaves, savory ground meat, and a rich tomato sauce, to the aromatic allure of Chinese stir-fries, where crisp cabbage florets dance with vibrant vegetables and a symphony of spices, each recipe promises a unique culinary experience.

Whether you seek the rustic charm of Italian pasta dishes, where cabbage and noodles intertwine in a harmonious embrace, or the bold flavors of Korean cuisine, where kimchi and noodles create a fiery spectacle of taste, this collection of recipes offers something for every palate. From quick and easy weeknight dinners to elaborate feasts fit for special occasions, these dishes celebrate the versatility and boundless appeal of cabbage and noodles.

So, prepare to embark on a culinary odyssey, where the humble cabbage and the unassuming noodle transform into culinary masterpieces. Let your taste buds rejoice as you explore the diverse flavors and textures that await you in the world of cabbage and noodles.

Check out the recipes below so you can choose the best recipe for yourself!

HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Provided by PAgirlgoneSouth

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g

CABBAGE AND NOODLES



Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

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.

BACON, CABBAGE AND NOODLES



Bacon, Cabbage and Noodles image

I received this fried cabbage and noodles recipe from a friend of Hungarian descent. Some folks turn up their noses when it is presented, but after one taste, they always come back for seconds...and thirds! -Jeanie Castor, Decatur, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 5

2 cups uncooked fine egg noodles
3/4 pound bacon strips, diced
1/2 medium head cabbage, thinly sliced
1/4 teaspoon salt
Dash pepper

Steps:

  • Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

Nutrition Facts : Calories 89 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CABBAGE AND NOODLES



Cabbage and Noodles image

Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.

Provided by Kathryn Weidenheimer

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package egg noodles
3 tablespoons butter
½ pound bacon
1 onion, chopped
1 small head cabbage, chopped
1 dash garlic salt

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.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 53.1 g, Cholesterol 90.3 mg, Fat 19.1 g, Fiber 6.8 g, Protein 17.5 g, SaturatedFat 8.7 g, Sodium 616.1 mg, Sugar 7.9 g

FRIED CABBAGE AND EGG NOODLES



Fried Cabbage and Egg Noodles image

This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish.

Provided by judi

Categories     World Cuisine Recipes     European     German

Time 20m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
  • While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Nutrition Facts : Calories 690.3 calories, Carbohydrate 93 g, Cholesterol 155.1 mg, Fat 28.2 g, Fiber 9.4 g, Protein 19 g, SaturatedFat 16 g, Sodium 227.8 mg, Sugar 9.4 g

HUNGARIAN NOODLES AND CABBAGE



Hungarian Noodles and Cabbage image

I think anyone who likes cabbage will like this recipe. It is simple to make, uses everyday ingredients and yet is immensely satisfying.

Provided by Lalaloob

Categories     Onions

Time 1h45m

Yield 9 serving(s)

Number Of Ingredients 7

1 tablespoon salt
4 cups finely shredded cabbage
1 cup finely sliced onion (optional)
4 tablespoons butter
2 teaspoons sugar
1/4 teaspoon pepper
3 cups cooked egg noodles, broad, drained

Steps:

  • Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
  • Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.

CABBAGE AND NOODLES



Cabbage and Noodles image

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.

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 -1 1/2 lb cabbage, shredded (about 1/2 head)
16 ounces egg noodles, cooked according to directions on package
2 large onions, diced
salt and fresh cracked black pepper, lots and lots and I mean LOTS
1/4 cup salted butter
4 tablespoons olive oil
1 cup green peas, frozen

Steps:

  • Melt butter and olive oil in pan over med high heat.
  • Saute onions till golden brown, 5-10 minutes.
  • Add cabbage cook till soft, 15 minutes.
  • Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
  • Cook 2 minutes and serve.

Nutrition Facts : Calories 497.7, Fat 20.3, SaturatedFat 7.1, Cholesterol 84.2, Sodium 100.5, Carbohydrate 66.7, Fiber 6.5, Sugar 7.3, Protein 13.7

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO



Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro image

A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 13

4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce, such as Sriracha
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish

Steps:

  • Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
  • Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
  • Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g

FRIED CABBAGE AND NOODLES



Fried Cabbage and Noodles image

Use the bacon grease!

Provided by CINDY

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

1 (8 ounce) package kluski noodles
1 pound bacon, chopped
1 head cabbage, chopped
1 onion, chopped
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well and set noodles aside.
  • Place chopped bacon in a large, deep skillet, and cook over medium-high heat, stirring often, until evenly browned, 5 to 8 minutes.
  • Cook and stir cabbage and onion into the bacon and drippings until the cabbage is wilted and tender, about 10 minutes.
  • Gently mix the cooked kluski noodles into cabbage mixture; season with hot sauce.

Nutrition Facts : Calories 554.2 calories, Carbohydrate 42.1 g, Cholesterol 82.8 mg, Fat 36 g, Fiber 6.8 g, Protein 17 g, SaturatedFat 11.9 g, Sodium 679.5 mg, Sugar 8.6 g

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE



Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories     Ginger     Mushroom     Pasta     Pepper     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Vegan     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

  • Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  • Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  • While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

CABBAGE AND NOODLES WITH HAM



Cabbage and Noodles with Ham image

This Eastern European inspired dish is a great way to use leftover ham.

Provided by Scott K

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup butter
1 clove garlic, chopped
1 small onion, chopped
1 (2 pound) cabbage, cored and coarsely chopped
1 (16 ounce) package potato gnocchi
2 cups cubed fully cooked ham
salt and black pepper to taste

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
  • While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
  • Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 28.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 4.2 g, Protein 15.2 g, SaturatedFat 18.4 g, Sodium 943.5 mg, Sugar 4.4 g

CREAMY NOODLES AND CABBAGE



Creamy Noodles and Cabbage image

-Gail Nero, Canton, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10-12 servings.

Number Of Ingredients 10

6 tablespoons butter
1 small head cabbage (1 pound) , chopped
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups half-and-half cream
1 tablespoon all-purpose flour
1 package (12 ounces) egg noodles or fettuccine, cooked and drained
1 cup shredded Parmesan cheese
1/2 cup crumbled cooked bacon

Steps:

  • In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.

Nutrition Facts : Calories 287 calories, Fat 14g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 413mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

FRUGAL GOURMET'S POLISH NOODLES AND CABBAGE



Frugal Gourmet's Polish Noodles and Cabbage image

This recipe is from "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. It's a great Polish comfort food, easy to mix and serve, and it's easy on the pocketbook. I like to add sliced Kielbasa to mix when done and serve with a tossed salad and good hard-crust bread.

Provided by Laudee

Categories     Polish

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/2 cup yellow onion, peeled and chopped
4 cups cabbage, chopped
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper (ground)
1 (8 ounce) package egg noodles
1/2 cup sour cream (optional)

Steps:

  • Melt butter in large skillet.
  • Add onion and sauté until transparent.
  • Add cabbage and sauté 5 minutes, or till tender but still crisp.
  • Stir in caraway seeds, salt and pepper.
  • Cook noodles in salted water as directed on package.
  • Don't overcook.
  • Drain well.
  • Stir noodles into cabbage and add sour cream.
  • Cook 5 minutes longer, stirring frequently.

KRAUTFLECKERL- HUNGARIAN CABBAGE AND NOODLES



Krautfleckerl- Hungarian Cabbage and Noodles image

This dish has its roots in Hungary but is also popular in Austria and Germany. My German grandmother made this using square pieces of pasta but I will post the recipe as I found it on the internet. I like to fry some chopped bacon and garlic together with the onions and cabbage. This a cheap but very good meal. Edit to say, and hope this helps for others who will try this recipe, the step of letting the cabbage sit in the salt is important, it does add a better flavor to the recipe and the texture.

Provided by PetsRus

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon salt
4 cups finely shredded cabbage (or grated)
1 cup finely sliced onion
4 tablespoons butter (vegetable oil or other fat)
2 teaspoons sugar
1/4 teaspoon pepper
3 cups cooked broad egg noodles, drained
sour cream, to serve (optional)

Steps:

  • Mix the salt and cabbage together and let stand 30 minutes.
  • Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
  • Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
  • Add the noodles and toss to blend thoroughly.
  • Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

CHORIZO AND CABBAGE STIR-FRIED NOODLES



Chorizo and Cabbage Stir-Fried Noodles image

Take-out is a luxury, so when you are craving a restaurant meal but want to save money, turn to this chorizo and cabbage stir-fry. It comes together in under 30 minutes and is chock full of vegetables.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces thin rice noodles
2 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek
1 lime, juiced
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casings removed
1 red jalapeno or serrano pepper, seeded and thinly sliced
2 tablespoons finely chopped ginger (from a 1-inch piece)
2 cloves garlic, minced
2 scallions, sliced, white and light green parts separated from dark green parts
Kosher salt and freshly ground black pepper
1/2 head small green cabbage or napa cabbage, thinly sliced (about 2 cups or 6 1/2 ounces)

Steps:

  • Soak the noodles in a large heatproof bowl of very hot water until softened, about 15 minutes. Drain the noodles and set aside.
  • Meanwhile, combine the soy sauce, sambal oelek, lime juice and 1 teaspoon of the sesame oil in a small bowl and stir well.
  • Heat the vegetable oil and the remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces and stirring occasionally with a wooden spoon, until no longer pink in the middle and crispy in some spots, 6 to 7 minutes. Remove the chorizo to a plate with a slotted spoon. Pour off all but 1 tablespoon oil left in the skillet.
  • Add the jalapenos, ginger, garlic, scallion whites and light green parts, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the vegetables just begin to soften, 1 to 2 minutes. Add the cabbage and cook, stirring frequently, until the cabbage is wilted. Add the noodles, chorizo and sauce to the skillet and cook, stirring and tossing, until everything is well combined, 2 to 3 minutes. Divide among bowls and garnish with the scallion greens.

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE



Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT2h15m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons sunflower oil
1 pound venison loin
Salt and freshly ground black pepper
1 bay leaf
1 tablespoon chopped rosemary
I tablespoon juniper berries
2 tablespoons butter
3 ounces chopped shallots
Sunflower oil
1/4 cup Calvados
1/4 cup cognac
1 cup venison demiglace
1/4 cup plus 2 tablespoons double cream
1 tablespoon crushed juniper berries
Creme de cassis, for finishing
Banyuls vinegar, for finishing
3 ounces sugar
2 cups red wine
1/4 bottle port wine
7 white peppercorns
3 cloves
1 bay leaf
1/2 (3-inch) stick cinnamon
1 teaspoon ground cinnamon
Salt
Grated zest and juice from 3 oranges
1 1/2 heads red cabbage, sliced
8 ounces Yukon gold potatoes
Rock salt, for roasting
Scant 1/2 cup cornstarch
1 egg yolk
Butter, for searing
Walnuts, roasted and crushed, for garnish
2 ounces fresh cranberries
2 tablespoons sugar
Port wine

Steps:

  • To make the venison:
  • Preheat the oven to 220 degrees F.
  • Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
  • To make the sauce:
  • Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
  • To make the cabbage:
  • In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
  • To make the potato noodles:
  • Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
  • Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
  • To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

NOODLES, CABBAGE AND ONIONS - HALUSHKI



Noodles, Cabbage and Onions - Halushki image

There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)

Provided by Manami

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head cabbage
1 1/2 cups broad egg noodles
1 1/2 cups onions
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, and
4 tablespoons virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon brown sugar or 1/2 teaspoon Splenda sugar substitute, brown blend
salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Variation #1:.
  • Cook broad noodles according to package instructions and drain.
  • Cut up cabbage, onions, add butter, garlic and brown sugar and water.
  • Cook until cabbage is done, making sure no water remains, 5-7 minutes.
  • Pour cabbage over noodles and mix well.
  • Add salt & pepper, to taste.
  • This is a more rustic looking recipe.
  • Variation #2:.
  • Cook the noodles according to package instructions and drain.
  • Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
  • Heat a large pan on medium-high heat.
  • When the pan is hot, add butter/oil combo, or 'grease' of your choice.
  • When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
  • Turn down the heat to medium and cover the pan.
  • Let this cook until the cabbage is soft, about 3 more minutes.
  • If you want the cabbage browned more, remove the lid and turn up the heat once again.
  • Add the butter/oil combination as you need it.
  • Add the cooked noodles and serve.
  • Variation #3:.
  • Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
  • Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
  • Cook noodles according to package directions, and drain.
  • Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
  • Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
  • Serve.
  • *The amount of ingredients you use depends on how much halushki you want to make. Experiment!

STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)



Stir-Fried Noodles With Pork, Cabbage, and Ginger (Yakisoba) image

The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles-the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.

Provided by Masaharu Morimoto

Categories     HarperCollins     Noodle     Pork     Cabbage     Ginger     Dinner

Yield Serves 1

Number Of Ingredients 10

2 tablespoons vegetable oil
2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces
1/2 cup thinly sliced yellow onion
1/4 cup 2-inch-long matchsticks peeled carrot
1 cup roughly chopped (about 2 by 3/4-inch pieces) loosely packed white cabbage
1 (5 1/2-ounce) package yakisoba noodles (a heaping cup)
2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand
1 tablespoon shredded beni shoga (red pickled ginger)
1 heaping tablespoon bonito flakes
1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets

Steps:

  • Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
  • Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.

CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE



Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce image

This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

3 quarts water
2 stalks celery, cut in half lengthwise
1 two-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
1/2 head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeno chiles, seeds and ribs removed
1/2 cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce
1/2 cup roasted unsalted peanuts

Steps:

  • In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
  • Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
  • Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

OLD FASHIONED CABBAGE AND NOODLES WITH KIELBASA



Old Fashioned Cabbage and Noodles with Kielbasa image

Cabbage and noodles is one of my all time favorite comfort foods. The addition of keilbasa (or smoked sausage) makes this a meal. Warning: once you start eating it ... it's hard to stop!!

Provided by Susan Bickta

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 8

1/2 lb bacon, cut into bite size pieces
1 13.5 ounce package smoked keilbasa, thinly sliced
1 medium onion, chopped
1 medium medium head cabbage, chopped
salt and pepper to taste
1/2 c chicken broth
1 12 ounce package broad egg noodles, cooked as directed
dried parsley flakes (for garnish)

Steps:

  • 1. In a 5-quart Dutch oven, over medium-high heat, cook the bacon and keilbasa, stirring often, until bacon is cooked and keilbasa is browned on the edges, about 10-15 minutes. Transfer to a plate and cover to keep warm. Set aside.
  • 2. To the same pot, with the bacon drippings, add the onion, cabbage, salt and pepper. Cook, stirring constantly, for 5 minutes, then add the chicken broth. Lower heat, cover and cook until cabbage starts to soften, stirring often to prevent burning, about 20 minutes.
  • 3. Meanwhile, cook the egg noodles as directed on package. Drain.
  • 4. When cabbage is ready, add the egg noodles, bacon and keilbasa to the Dutch oven. Mix well and serve.
  • 5. Garnish each serving with parsley flakes, if desired.

Tips:

  • Choose the right cabbage: Look for a cabbage that is firm and has tightly packed leaves. Avoid any cabbage that has brown or wilted leaves.
  • Cut the cabbage thinly: This will help it cook evenly and quickly.
  • Use a variety of noodles: You can use any type of noodles you like in this dish, such as ramen noodles, egg noodles, or rice noodles.
  • Add vegetables: Feel free to add other vegetables to this dish, such as carrots, celery, or bell peppers.
  • Season to taste: Add salt, pepper, and other spices to taste.

Conclusion:

Cabbage and noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its simple ingredients and customizable flavor profile, this dish is sure to become a favorite in your household.

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