Cabbage and Noodles is a classic dish served in many countries in Central and Eastern Europe. I first discovered this traditional noodle dish during a nutrition conference in Budapest a few years ago. There are different versions of this recipe in various countries and even within families. Called Káposztás Tészta in Hungary and Haluski in other Eastern European countries, this classic cabbage dish is often served during lent. I love that this beloved recipe really showcases the cultural food traditions of this region, with its cold winters and historic periods of hardship. Cabbage has always been an important vegetable in countries with frigid winter climates, such as Scandinavia, Germany, Russia, Poland, and Hungary. This rugged vegetable, which stores well in cellars and is often fermented to last even longer, shows up in many traditional recipes, including a legendary cabbage noodle recipe. Highlighting the tradition of “making something of nothing”, this recipe for cabbage and noodles features just a few staple ingredients: cabbage, noodles, onion, garlic, butter–all economic foods that are available in the winter months. The cabbage and onion are caramelized in the butter (I use plant-based butter in my recipe), and then tangled together with the pasta, creating a beautifully flavorful, hearty, rustic dish that comforts the mind, body, and soul.
As a plant-based eater, I thoroughly enjoyed this cabbage dish during my time in Budapest, as restaurants happily recommended it as the perfect vegan option. I could enjoy a traditional recipe during my travels there, while avoiding animal products! Since that occasion, I have often thought back fondly on that delicious cabbage recipe. So when my garden produced a bounty of cabbage this spring, I decided to put it to good use! Please note that I am not a true expert in Eastern European cuisine, but used some inspiration from traditional recipes to inspire my own creation for this cabbage and noodles recipe, after doing a bit of research on the historic traditions of Eastern European cabbage and noodles dishes. I also heard from so many people about their own memories of cabbage and noodles, which I incorporated into this recipe. My family gave this recipe an enthusiastic thumbs up. Most traditions call for home-made haluski noodles made with eggs, but I used egg-free noodles (linguini pasta can work too), as well as vegan butter for this recipe to ensure it was completely plant-based. Some recipes call for bacon, so you could also add a bit of tempeh bacon to increase the protein content and savory quality of this recipe, if you so desire. Or simply serve it with some sautéed plant-based sausage on the side to truly make it a satisfying meal. You can also make this recipe gluten-free by using gluten-free noodles.
Description
Cabbage and Noodles is a classic rustic dish in Central and Eastern Europe. Featuring just a few ingredients–caramelized cabbage, onion, and garlic tossed with noodles–this economical hearty vegan recipe is delicious and altogether comforting.
- Water, as needed
- 1 pound noodles or pasta, egg-free, uncooked (strips, such as linguini works well)
- 3 tablespoons vegan butter or margarine spread, divided (i.e., Miyoko’s Creamery, Earth Balance)
- 1 large onion, sliced into half moons
- 2 cloves garlic, minced
- 2 small heads cabbage, tough outer leaves removed, sliced in quarters, then chopped into pieces about ½-inch thick (about 1 ½ pounds total or 8 cups chopped)
- 1 cup reserved pasta water
- Salt to taste (optional)
- Freshly ground black pepper to taste
- 3 tablespoons chopped fresh parsley
- Fill a large pot about two-thirds full with water. Cover and bring to a boil over high heat.
- Add noodles or pasta, reduce heat to medium heat, and cook until al dente (about 9-10 minutes; or according to package directions). Drain, reserving 1 cup of pasta water, and return cooked noodles or pasta to pot and cover with lid to keep warm.
- While pasta is cooking, heat 2 tablespoons of vegan butter or margarine spread in a large saucepan, skillet, or Dutch oven (4 quart capacity).
- Add garlic and onions and sauté over medium heat for 5 minutes.
- Add chopped cabbage and cook for 4 minutes, stirring frequently.
- Add half of the reserved pasta water to the cabbage mixture. Cook for an additional 3-5 minutes, until cabbage is tender.
- Add cooked pasta, remaining pasta water, and season with salt (optional) and black pepper as desired. Stir until mixture is well combined and heated through (about 1-2 minutes).
- Remove from heat, sprinkle with chopped parsley and serve immediately.
- Makes 8 servings (about 2 cups per serving).
Notes
Try adding sliced tempeh bacon in step 5 to increase the protein content and savory quality of this recipe, if you so desire.
You can make this recipe gluten-free by using gluten-free noodles.
Try making your own vegan noodles for this recipe by checking out my guide here.
I love to serve this recipe in pasta bowls. Try my favorite pasta bowls here.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Entree
- Cuisine: American, Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 7 g
- Sodium: 92 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 9 g
For more recipes featuring cabbage, check out the following:
Peanut Chinese Cabbage Salad
Apple Raisin Red Cabbage Slaw
Mango Red Cabbage Slaw
Vegetable Pancit with Tofu
For more noodle and pasta recipes, try some of my favorites:
Tempeh Cold Noodle Salad with Peanut Dressing
Easy Udon Noodle Bowl with Kimchi
Soba Noodles Seaweed Salad
Lemony Garden Peas with Pasta
One Pot Vegan Orecchiette Pasta with Sausage and Broccoli
Vegan Pasta Amatriciana
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