Creamy Cabbage and Noodles is a classic dish with buttery noodles and tender cabbage in a light sour cream sauce. A sprinkle of caraway seeds adds just the right hint of earthy flavor that makes this version stand out.
Cabbage is having a moment right now, but this humble veggie has always been the backbone of dishes like coleslaw, stir fry, and cabbage rolls.
In this Creamy Cabbage and Noodles recipe, cabbage is sautéed in butter and onions, then tossed with egg noodles and a light sour cream sauce with caraway seeds. I found the recipe in a 1980
The caraway seeds are optional, but I highly recommend them. They add some earthy, peppery flavor to the dish that transforms it into a noteworthy addition to the dinner table. The dish would be fantastic with corned beef for St. Patrick’s Day, or a simple side dish for pork any day of the year. Here are a few tips for making it:
- Not sure where to start with cutting cabbage thinly? Check out my quick how-to on slicing cabbage below.
- Be sure to set aside some of the pasta cooking water for the end. It’ll help create a creamy sauce to coat everything.
- Be sure to give it a taste at the end and add additional salt and pepper to taste. You can also add more caraway seeds (that’s what I did!).
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Here’s What You’ll Need
- You’ll just need half of a cabbage for this recipe. Use the other half for coleslaw or an Asian cabbage salad.
- Any thickness of egg noodles work great. Amish-style noodles are really good in this dish too.
- I recommend full-fat sour cream for the creamiest result.
- Caraway seeds make this dish really stand out. If you like rye bread, you’ll like the flavor!
How to Slice Cabbage Thinly (and Easily)
- Cut the cabbage in half, then in quarters.
- With your knife at a 45° angle, cut the core out of each quarter.
- Thinly slice the cabbage from one tip to the other tip with a sharp knife.
- That’s it! You’re left with perfectly shredded cabbage.
How to Make Cabbage and Noodles
- Cook egg noodles according to package directions.
- While the noodles are cooking, sauté onion in butter.
- Add cabbage, salt, caraway seeds, and pepper. Cook, stirring occasionally, until the cabbage is soft.
- Stir in the noodles, sour cream, and reserved pasta cooking water. Serve warm.
Ideas for Leftovers
Any leftovers can be reheated in the microwave. Here are a few ideas to transform any extra cabbage and noodles:
- Sauté pieces of kielbasa in a skillet, and toss with the cabbage and noodles. I did this with leftover bratwurst too!
- Toss cubed ham with the cabbage and noodles to make it an all-in-one meal.
- Add bacon: sauté a few slices and toss with the cabbage and noodles. Yum!
- Cabbage and noodles are great with pork chops. Here are 30+ pork chop dinner ideas!
📖 Recipe
Creamy Cabbage and Noodles
Ingredients
- 4 oz egg noodles
- 2 tablespoons butter
- ½ cup chopped onion
- ½ small head cabbage (about 6 cups)
- ¾ teaspoon salt
- ¼ teaspoon caraway seed (optional but I recommend it!)
- ⅛ teaspoon pepper
- ⅓ cup sour cream
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Instructions
- Cook noodles according to package directions in lightly salted water. Drain, reserving ⅓ cup of the cooking water for later.
- Heat the butter in a large skillet. Add the onion and cook, stirring occasionally, until soft.
- Add the cabbage, salt, caraway seed, and pepper. Cook, stirring occasionally, until cabbage is tender (about 5–8 minutes).
- Turn off the heat, then stir in the noodles, sour cream, and reserved noodle cooking water. Season with additional salt to taste. Serve warm.
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