Fried Cabbage and Noodles Recipe (2024)

Fried cabbage and noodles, the best rendition of the Eastern European classic recipe featuring caramelized onions and green cabbage, an old world recipe not to be missed! It’s the perfect busy weeknight meal made with simple ingredients, budget friendly, easy to make comfort food that is out of this world delicious.

Fried Cabbage and Noodles

Think of it like a cabbage stir fry of sorts, a family dinner favorite even during Christmas season. A healthier riff on the classic Haluski or Polish cabbage with noodles and kielbasa or bacon but featuring good for you smoky tempeh bacon instead.

It’s also a very popular Romanian dish called ” Taitei cu Varza“made all throughout the colder winter months when cabbage is abundant. Almost always made vegan with a light tomato base and smoky undertones from smoked paprika that perfectly balance the sweetness of the fresh cabbage.

Ingredients

• Onion – go for an extra large yellow onion and take your time until caramelized around the edges, this is your flavor base, the foundation of greatness!
• Cabbage – you’ll want a medium to large head as cabbage really melts and shrinks down as it cooks. The idea is to have more cabbage than pasta, so use as much as you can fit in your largest pan.
• The Noodles – traditionally a homemade wide or thick chewy noodle is used; think pappardelle, tagliatelle or fettuccine, something that can hold up to the weight of all that cabbage. I used Scialatielli which is not that wide but it’s thick and takes close to 20 minutes to reach an al dente texture.
• Olive oil vs butter – We’ve always used vegetable oil for this recipe from which olive oil is my favorite. It really helps with the caramelization process of both the onions and the cabbage yielding the most delicious flavors.
• Caraway seeds – deliver a nutty flavor with a subtle hint of anise that really compliments the cabbage. They can be swapped for fennel seeds if desired or omitted if you don’t fancy them.
• Tomato paste – Double concentrated is best, its sweetness perfectly balances the bitterness and earthyness of the cabbage. Traditionally “Passata or Bulion de Rosii” was used as most households had a pantry full of those tomato puree bottles.
• Smoked paprika – it’s optional but adds just enough smokiness to make this dish next level with a comforting slow cooked umami flavor.
• Fresh herbs – Parsley and dill are the classic pairing to brighten up the final dish, use your favorites.
• Smoky tempeh – or vegan bacon that is actually good for you. Adds extra meatiness and protein to the dish but you can entirely leave it out and still end up with an amazing meal.

Recipe Tips

• Variation – you can stick to the simple version of this recipe or add your favorite vegan sausage or seitan bacon into the mix. Instead of onion you can use leeks, make it even healthier by using a whole grain pasta you love.
• Storage & Reheating – Refrigerate any leftovers up to five days in lidded glass containers. Reheating can be done in the microwave or stove top, add a little splash of water to loosen everything up, create some steam and prevent burning. Freezing the final dish as a whole is not recommended, but you could freeze it without the noodles up to four months.

Serving suggestions

This is a really hearty and filling meal perfect to enjoy on its own. However it’s also nice served alongside other tasty things such as:

• vegan chicken cutlets
• roasted broccoli
• vegan ribs
• homemade bread, dinner rolls, or flatbread
• paprika potatoes
• green salad
• vegan turkey slices.

how to make fried cabbage and noodles

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