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Thursday, July 18, 2024

Cabbage and Noodles – Sharon Palmer, The Plant Powered Dietitian

Cabbage and Noodles is a basic dish served in lots of international locations in Central and Japanese Europe. I first found this conventional noodle dish throughout a vitamin convention in Budapest a couple of years in the past. There are completely different variations of this recipe in numerous international locations and even inside households. Referred to as Káposztás Tészta in Hungary and Haluski in different Japanese European international locations, this basic cabbage dish is commonly served throughout lent. I like that this beloved recipe actually showcases the cultural meals traditions of this area, with its chilly winters and historic intervals of hardship. Cabbage has all the time been an vital vegetable in international locations with frigid winter climates, akin to Scandinavia, Germany, Russia, Poland, and Hungary. This rugged vegetable, which shops properly in cellars and is commonly fermented to final even longer, exhibits up in lots of conventional recipes, together with a legendary cabbage noodle recipe. Highlighting the custom of “making one thing of nothing”, this recipe for cabbage and noodles options only a few staple substances: cabbage, noodles, onion, garlic, butter–all financial meals which might be obtainable within the winter months. The cabbage and onion are caramelized within the butter (I exploit plant-based butter in my recipe), after which tangled along with the pasta, making a fantastically flavorful, hearty, rustic dish that comforts the thoughts, physique, and soul.

As a plant-based eater, I completely loved this cabbage dish throughout my time in Budapest, as eating places fortunately really helpful it as the right vegan possibility. I may take pleasure in a standard recipe throughout my travels there, whereas avoiding animal merchandise! Since that event, I’ve typically thought again fondly on that scrumptious cabbage recipe. So when my backyard produced a bounty of cabbage this spring, I made a decision to place it to good use! Please be aware that I’m not a real skilled in Japanese European delicacies, however used some inspiration from conventional recipes to encourage my very own creation for this cabbage and noodles recipe, after doing a little bit of analysis on the historic traditions of Japanese European cabbage and noodles dishes. I additionally heard from so many individuals about their very own reminiscences of cabbage and noodles, which I included into this recipe. My household gave this recipe an enthusiastic thumbs up. Most traditions name for home-made haluski noodles made with eggs, however I used egg-free noodles (linguini pasta can work too), in addition to vegan butter for this recipe to make sure it was fully plant-based. Some recipes name for bacon, so you might additionally add a little bit of tempeh bacon to extend the protein content material and savory high quality of this recipe, for those who so need. Or just serve it with some sautéed plant-based sausage on the aspect to really make it a satisfying meal. You too can make this recipe gluten-free by utilizing gluten-free noodles.

I used the cabbage from my backyard to make this haluski recipe featured right here. 


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Cabbage and Noodles is a basic rustic dish in Central and Japanese Europe. That includes only a few substances–caramelized cabbage, onion, and garlic tossed with noodles–this economical hearty vegan recipe is scrumptious and altogether comforting.

  • Water, as wanted
  • 1 pound noodles or pasta, egg-free, raw (strips, akin to linguini works properly)
  • 3 tablespoons vegan butter or margarine unfold, divided (i.e., Miyoko’s Creamery, Earth Steadiness)
  • 1 massive onion, sliced into half moons
  • 2 cloves garlic, minced
  • 2 small heads cabbage, robust outer leaves eliminated, sliced in quarters, then chopped into items about ½-inch thick (about 1 ½ kilos complete or 8 cups chopped)
  • 1 cup reserved pasta water
  • Salt to style (elective)
  • Freshly floor black pepper to style
  • 3 tablespoons chopped contemporary parsley

  1. Fill a massive pot about  two-thirds full with water. Cowl and produce to a boil over excessive warmth.
  2. Add noodles or pasta, scale back warmth to medium warmth, and cook dinner till al dente (about 9-10 minutes; or in accordance with package deal instructions). Drain, reserving 1 cup of pasta water, and return cooked noodles or pasta to pot and canopy with lid to maintain heat. 
  3. Whereas pasta is cooking, warmth 2 tablespoons of vegan butter or margarine unfold in a big saucepan, skillet, or Dutch oven (4 quart capability). 
  4. Add garlic and onions and sauté over medium warmth for five minutes. 
  5. Add chopped cabbage and cook dinner for 4 minutes, stirring incessantly.  
  6. Add half of the reserved pasta water to the cabbage combination. Cook dinner for an extra 3-5 minutes, till cabbage is tender. 
  7. Add cooked pasta, remaining pasta water, and season with salt (elective) and black pepper as desired. Stir till combination is properly mixed and heated by (about 1-2 minutes). 
  8. Take away from warmth, sprinkle with chopped parsley and serve instantly.
  9. Makes 8 servings (about 2 cups per serving).


Strive including sliced tempeh bacon in step 5 to extend the protein content material and savory high quality of this recipe, for those who so need. 

You may make this recipe gluten-free by utilizing gluten-free noodles.  

Strive making your personal vegan noodles for this recipe by testing my information right here

I like to serve this recipe in pasta bowls. Strive my favourite pasta bowls right here

  • Prep Time: 12 minutes
  • Cook dinner Time: 20 minutes
  • Class: Entree
  • Delicacies: American, Hungarian


  • Serving Dimension: 1 serving
  • Energy: 274
  • Sugar: 7 g
  • Sodium: 92 mg
  • Fats: 6 g
  • Saturated Fats: 2 g
  • Carbohydrates: 46 g
  • Fiber: 9 g
  • Protein: 9 g

For extra recipes that includes cabbage, try the next:

Peanut Chinese language Cabbage Salad
Apple Raisin Crimson Cabbage Slaw
Mango Crimson Cabbage Slaw
Vegetable Pancit with Tofu

For extra noodle and pasta recipes, attempt a few of my favorites:

Tempeh Chilly Noodle Salad with Peanut Dressing
Simple Udon Noodle Bowl with Kimchi
Soba Noodles Seaweed Salad
Lemony Backyard Peas with Pasta
One Pot Vegan Orecchiette Pasta with Sausage and Broccoli
Vegan Pasta Amatriciana

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