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Fried Cabbage and Noodles

Serves 4 to 6

This Pennsylvania Dutch (German) recipe is very easy, although it does take some preparation time because the cabbage and noodles are cooked separately before combining. The advantage to that is that both can be cooked ahead and set aside until shortly before serving. Then all that needs to be done is to sauté the onions and add the precooked items to heat and brown in the order given in the recipe. This is the original recipe, as given to me by my sister-in-law and it is delicious as a side dish or vegetarian main dish. For a lighter dish, as well as an Italian-flavored version, see the variations below.


In a large skillet, steam cabbage and carrots, seasoned lightly with salt and pepper, in a small amount of water until tender crisp, about 10 minutes. Drain; set aside. Dry the skillet with a paper towel.

Melt butter in the same skillet over medium heat. Add the onions and sauté until tender, about 7 minutes. Add the drained cabbage and carrots, and the caraway seeds. Sauté until tender, about 10 minutes.

Meanwhile, cook noodles according to package directions for al dente. (Be certain not to overcook the noodles or they will turn mushy when frying.) Drain and add to the pan of cabbage. Increase heat to medium-high and brown slightly, stirring often. Serve immediately, passing the vinegar for drizzling on top.

Variations: This dish is absolutely delicious just as it is. However, I sometimes make a few changes that you might like to try. First, I cut the amount of butter to 2 tablespoons and add 2 tablespoons olive oil, which does not compromise flavor. Sometimes, I add chopped garlic from four large cloves and one teaspoon dried oregano to the onions when they are tender and sauté for one minute before adding the cabbage. When serving, I pass some freshly grated Parmesan cheese with the vinegar to garnish the finished dish. It makes an equally delicious, Italian-flavored version.