This is one of those humble little recipes that proves you can make something cozy and comforting even when the pantry looks empty. My aunt used to throw this together on busy weeknights or at the end of a pay period, and the whole house would fill with the smell of cabbage slowly browning in butter. It sounds almost too plain—just cabbage, egg noodles, and butter—but the magic truly happens in the pan.
The cabbage gets soft and caramelized around the edges, the noodles soak up all that buttery flavor, and before you know it, people start wandering into the kitchen asking, “What smells so good?”
Butter-browned cabbage and egg noodles in a skillet
Butter-browned cabbage and egg noodles in a skillet
Serve these buttery cabbage and egg noodles straight from a warm glass casserole dish with a simple green salad or sliced fresh tomatoes on the side. It pairs nicely with roasted or grilled sausage, leftover chicken, or a couple of fried eggs if you want to turn it into a heartier meal.
A little black pepper at the table and maybe some crusty bread to swipe up the buttery bits from the bottom of the dish make it feel like a complete, stick-to-your-ribs supper.
3-Ingredient Cabbage and Egg Noodles
Servings: 4
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 medium green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into shreds
12 ounces wide egg noodles, uncooked
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, optional for serving
Simple cabbage noodle ingredients on a kitchen counter
Simple cabbage noodle ingredients on a kitchen counter
Directions
Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds, like wide ribbons. This helps it melt down and tangle nicely with the noodles.
In a large, deep skillet or wide pot, melt 6 tablespoons of the butter over medium heat. Add the shredded cabbage and 1 teaspoon of the salt. It will look like too much at first, but it cooks down. Stir to coat the cabbage in the melted butter.
Shredded cabbage cooking in melted butter
Shredded cabbage cooking in melted butter
Cook the cabbage over medium to medium-low heat, stirring every few minutes, for 20 to 25 minutes. You want it very soft and lightly browned in spots, with some edges caramelized. If it starts to brown too fast, turn the heat down.
The slow, gentle browning is what gives you that incredible smell and flavor.
While the cabbage is cooking, boil the egg noodles according to the package directions until just tender. Drain well and set aside. If they’re done early, toss them with a small pat of butter to keep them from sticking.
Cooked egg noodles draining in a colander
Cooked egg noodles draining in a colander
When the cabbage is tender and golden in places, taste and adjust the salt if needed. Add the cooked egg noodles directly into the pan with the cabbage.
