This recipe for Pan Fried Cabbage and Noodles is an oldie but a goodie. My mom’s good friend gave her this recipe over forty years ago. It’s the perfect easy, budget meal for busy nights. Come on in and I’ll share this delicious recipe for Cabbage and Noodles…
Pan Fried Cabbage and Noodles
Growing up in Indiana, each summer, my dad would pick fresh cabbage out of the garden for this dish. It’s still a favorite for my parents, and I keep this dinner going with my family. Hopefully, one day my kids will be serving this for their family dinners.
If you are looking for easy family dinners that are old-fashioned and tried and true then you might like my recipes for Dorito Taco Casserole, Ham and Beans Soup, and Ground Beef and Cheese Tater Tot Casserole
Table of contents
Here’s a quick Video to show you how I make Cabbage and Noodles…
Pan Fried Cabbage & Noodles Recipe
Easy to make Cabbage and Noodles in the frying pan
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Servings: 4 -6 servings
Calories: 190cal
Cost: $5
Ingredients
- 4 Tbsp. butter – The original recipe is 1 full stick (8 oz.) of butter. It's totally up to you whether or not you use 1/2 or 1 full stick
- 1 large cabbage – sliced
- 1 12 oz. egg noodles – cooked to package directions and drained
- 1 large medium/hot pepper I like to use a Jalapeno pepper without veins or seeds, but here is where you can really adjust the heat of this dish. Use a bell pepper if a Jalapeno is too spicy, or use the seeds with the Jalapeno for more spice
- 1 tsp. garlic powder
- ¾ tsp. salt – divided
- ¼ tsp. ground black pepper
Instructions
- Melt butter in a large (12-inch preferred) non-stick frying pan over med-high heat
- Add cabbage and cook down for about 10 minutes – stirring occasionally, and turning cabbage over so the top layer gets some time at the bottom – until cabbage is tender and translucent (Honestly, I prefer my cabbage turning a bit brown – I think it tastes better)
- Add more butter or olive oil – if needed
- Add jalapeno, garlic powder, 1/2 tsp. of the salt and pepper – stir in
- Add cooked and drained noodles
- Cook a few more minutes to distribute the flavor
- Add the additional 1/4 tsp. of salt – if needed
- Serve with warm bread
Notes
*removing the veins and seeds from the jalapeno will take some of the heat away from the pepper
*If you don’t like spicy food, you can make the recipe without the hot pepper
*my humble opinion…I think that when the cabbage starts to brown is when it is the best-tasting
- My mom used to cook this recipe with one whole stick (8 oz.) of butter. While I think butter makes everything better, I cut the amount in half. It’s up to you whether or not you want to increase the amount to the original recipe
Nutrition
Calories: 190cal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 510mg | Potassium: 553mg | Fiber: 8g | Sugar: 10g | Vitamin A: 677IU | Vitamin C: 114mg | Calcium: 131mg | Iron: 2mg
Fantastically simple yet VERY tastey recipe. I am so sorry that I ignored cabbage all these years thinking it was only for cole slaw.
I added sliced onions (sauted in pan.) I also added a bit of crumbled bacon (with grease) to the pan at the finish of wilting the cabbage.
The cabbage stands alone if you are counting carbs…. just reduce butter to taste.
Thank you for the great recipe!!!
Aww…I’m so glad that you’ve found cabbage as a dinner food! Onions and bacon are a great addition. Yum!