Cabbage with Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 head green cabbage (around 2 pounds), core taken out and chopped into 1½-inch chunks
02 -
6 tablespoons salted butter, split into portions
03 -
8 ounces uncooked no-yolk egg noodles, about 1/2-inch wide
04 -
6 ounces kielbasa, sliced into bite-sized 1-inch pieces
05 -
1 large onion, diced (roughly 2 cups)
06 -
2 minced garlic cloves
07 -
1 teaspoon spicy brown or Dijon mustard (optional)
08 -
1/2 teaspoon freshly cracked black pepper
09 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Heat 2 tablespoons of butter in a large nonstick pan over medium-high heat. Cook kielbasa pieces for about 3 minutes until browned and crisp, then scoop them out using a slotted spoon and set aside.
02 -
Fill a big pot with salted water, bring it to a boil, and cook the noodles until they’re just tender. Drain all the water and leave the noodles to cool for a bit.
03 -
Toss the cooked noodles and browned kielbasa into the cabbage mixture in the skillet, stirring until everything warms through evenly.
04 -
Using the same skillet with the kielbasa drippings, melt 2 more tablespoons of butter. Add the onions, garlic, and cabbage and cook at medium heat, stirring every now and then, until the cabbage softens in about 8 minutes.
05 -
Mix in the rest of the butter, mustard (if wanted), plus the salt and pepper. Dig in while it’s still hot!
# Notes:
01 -
Skip overcooking noodles, or they’ll fall apart.
02 -
Leave out kielbasa to make this meal vegetarian-friendly.
03 -
Commonly enjoyed during Lent as a classic Polish comfort food.