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 a simple 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.
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!).
Jump to:
Here’s What You’ll Need
- You’ll just need half of a cabbage for this recipe. Use the other half for a classic vinegar 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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