Pan Fried Cabbage & Noodles Recipe

5 from 2 votes

Easy to make Cabbage and Noodles in the frying pan

Prep Time10

Active Time10

Course: Main Course

Cuisine: American

Yield: -6 servings

Calories: 190cal

Author: Melissa

Cost: $5

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

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

*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

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nutrition facts are only an estimate