Recipe By elizabeth sill
Published Feb 6th
Polish Cabbage Noodles
Prep - Cook - Additional - Ready In -
Servings 5 - 6 servings Calories 569.8

Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!

Recipe Ingredients

  • 1 medium head shredded cabbage
  • 2 red onions, cut into strips
  • ½ cup butter
  • 1 (16 ounce) package wide egg noodles
  • salt to taste
  • ground black pepper to taste

Cooking Directions

  1. 1 Cook pasta in a large pot of boiling salted water.
  2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
  3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 569.8
  • Carbohydrate 78.5 g
  • Cholesterol 124.1 mg
  • Fat 22.6 g
  • Fiber 8.2 g
  • Protein 15.7 g
  • Saturated Fat 12.8 g
  • Sodium 184 mg
  • Sugar 9.4 g


  1. This was good, but didn't taste like my mother's! I called her and asked her what she did with hers. She chops up the cabbage, salts it, lets it sit for about 10-15 minutes, then rings the water out of it and sautees it in butter or margarine. And she DOESN'T use onions! I think - Read more ...
  2. This recipe is perfect and made the traditional way just as it is supposed to be. My Grandma used to make this when I was little and after taking one bite I was swept back to my childhood sitting at her dining room table in Hamtramck Michigan i.e Polish town. Just so you know alot - Read more ...
  3. I made this recipe last night and everyone loved it. I made a few additions in order to serve it as a main dish for our meat loving family. I used penne pasta instead of the wide noodles ( it was all I had on hand) I think it was a great choice due to - Read more ...
  4. I make this often. My teenagers love it. The last time I used pre packaged cole slaw mix instead of cabbage. It sautes up extra fast. Its ready by the time the water boils for the noodles!! The carrots in it add a sweet touch thats really good. I used thin egg noodles to keep - Read more ...
  5. Excellent recipe. I was surprised to find out the cabbage had a really mild flavor after sauteeing it slowly at low heat. I used leftover noodles and just added a little white wine to the cabbage and onions so that there was enough liquid to soften up the noodles. I also threw in about a - Read more ...
  6. My family has made this recipe for years. It is great! I cube the cabbage instead of shredding it. Also use bow noodles for different look. Anyone who likes cabbage will love this.
  7. I also have been making this recipe for years. The only other thing I do is after I saute the cabbage I add chicken broth to the cabbage to steam. This way you can cut the butter down and give the cabbage more flavor. We love it!
  8. I too have been making this dish for years -coming from the German/PA Dutch area of Pennsylvania, this is quite a hit. I began serving this up at our Little League games, where I run the concession stand and it just flies out of there. I too, like to saute' the cooked cabbage and noodles - Read more ...
  9. So fast easy and delicious. After you drain the noodles saute them with the cabbage for extra flavor. FABULOUS