Fried Cabbage and Noodles
This is the supper my aunt made from memory, from nothing, on nights when the cupboards felt bare and a trip to the store could wait. Four things, always on hand: a head of cabbage, a bag of egg noodles, butter, and an onion. It’s an old Midwestern pantry meal, the kind farm families counted on when payday was still a week off but there was always a cabbage in the cellar and noodles in the cupboard. Everything softens together in the skillet until the cabbage turns sweet and silky, the noodles drink up the butter, and the whole kitchen smells like coming home. It’s humble, yes. But it’s also perfect.
Serve these fried cabbage and noodles straight from the skillet into shallow bowls, with a good crack of black pepper over the top. It’s satisfying enough on its own, but a slice of buttered bread or a warm dinner roll never hurts. For a bright, old-fashioned contrast, add a few dill pickles or some sliced fresh tomatoes on the side. A simple green salad or a scoop of cottage cheese turns this simple dish into a complete, stick-to-your-ribs meal.
4-Ingredient Fried Cabbage and Noodles
Serves 4
Ingredients
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8 oz wide egg noodles, uncooked
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1 small head green cabbage (about 1½ lbs), cored and thinly sliced
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1 large yellow onion, thinly sliced
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6 tbsp unsalted butter
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Kosher salt and freshly ground black pepper, to taste
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