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Vegan Recipe for Cabbage and Noodles

Updated on February 1, 2015

If you are looking for an economical, healthy and delicious side or main dish, this dish, cabbage and noodles, fits the bill!

This is a recipe that my mother made. She got it from her mother and her mother got it from her mother and now I make it.. It originates in Poland. Furthermore, In these economically hard pressed times this dish is super cheap. In fact, if you have a garden you can grow most of the ingredients yourself, making it even more healthy. It is super easy, cheap, healthy and delicious!

I hope you like it.


1 head of cabbage

1 white onion

Olive Oil or Butter (I prefer butter)

Extra Wide Egg Noodles (and if you really want to go all out click on the word noodles for a recipe of home-made noodles)

This will feed 3 or 4 for dinner and you can use it as a main dish or as a side dish. If you want to add meat then add some kielbasa or sausage. I also add some brown mustard to the meat but that is just me, if you like mustard then add it if not then don't.

The first thing you need to do is finely chop up a whole yellow onion. Sauté it in the vegetable oil for about 3 minutes (don't worry if it's not cooked through). Use a large wok so that you have enough room for the cabbage and noodles later.

Then chop up a whole head of cabbage into about 1 inch squares. In the meantime make about ½ bag of noodles according to package directions or you can make homemade noodles and boil them until done.

Drain the noodles and set aside.

Add the cabbage to the onion after it has browned. Add a little water as you go and cook until the cabbage is starting to brown as well, add more oil as you go (if I'm on a diet I add very little oil, if not can also wait until the end to add the oil but then you'll need a bit more water and make sure you let the water evaporate off). My mother makes this with butter, so if you would rather use butter instead of oil feel free to do so. She uses about a stick of butter. Add the noodles and mix it into the cabbage and onion. Use salt and pepper to taste. After the mixture is starting to brown, keep stirring to make sure it is browned all over add about 2 tablespoons more or less of oil or butter and cook a little longer.

That's it, make sure there is enough salt and pepper and that the dish is browned. Leftovers can be kept in a tight container and will last for about a week. You can eat the left-overs either cold or warmed up on the stove or in the microwave. Cabbage and noodles are also good when you want to brown bag it at work as they can be eaten at room temperature or warmed up in the micro-wave.

Bon Apetit!

Have you ever heard of this recipe before?

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    • Brie Hoffman profile image

      Brie Hoffman 3 years ago from Manhattan

      I hope you like it.

    • MizBejabbers profile image

      Doris James-MizBejabbers 3 years ago

      I've had cabbage with potates, but never with noodles. It sounds good. I have seen noodles made without eggs for people who are allergic to eggs. I guess they would be perfect for strict vegans. I have to avoid glutens, especially wheat, so mine will have to be gluten-free. We love cabbage dishes so I may try it.

    • Brie Hoffman profile image

      Brie Hoffman 5 years ago from Manhattan

      Lauren, some Vegans use eggs so they answer to that would be yes if you eat eggs.

    • profile image

      Lauren 5 years ago

      Do vegan egg noodles exist?

    • Brie Hoffman profile image

      Brie Hoffman 6 years ago from Manhattan

      Great, please do..make sure you put salt and pepper on it.

    • profile image

      Dolores Schroder 6 years ago

      Sounds good to me - I will try it this weekend and I will let you know how I liked it.

    • Brie Hoffman profile image

      Brie Hoffman 7 years ago from Manhattan

      I'm glad you like it.

    • CYBERSUPE profile image

      CYBERSUPE 7 years ago from MALVERN, PENNSYLVANIA, U.S.A.

      Hi Brie, this is one of my most famous meals, cabbage, noodles and keibasa. Thanks for the reminder, muat get my wife to make this dish again soon.

    • Brie Hoffman profile image

      Brie Hoffman 7 years ago from Manhattan

      Don't forget the onion! I hope you like it.

    • aguasilver profile image

      John Harper 7 years ago from Malaga, Spain

      Down here in Malaysia noodles and cabbage are pretty standard.... but yummy, thanks we'll try it out at home!

    • Brie Hoffman profile image

      Brie Hoffman 7 years ago from Manhattan

      Well, if you don't like cabbage you might not like it but it really is good. Make sure you put enough salt and pepper on it too. And of course the more oil the better but also the more fattening. I make mine so that the onion, cabbage and noodles are very brown and crispy almost. It's quite delicious.

    • SteveoMc profile image

      SteveoMc 7 years ago from Pacific NorthWest

      Actually it sounds bad, but your hub makes is seem really good. I like being introduced to new things, I will try this. Thanks.

    • sheila b. profile image

      sheila b. 7 years ago

      When I was a little girl we had a neighbor from Germany who made this.

    • Brie Hoffman profile image

      Brie Hoffman 7 years ago from Manhattan

      Oh I can't wait until you try it. Also, if there are left overs you can just refrigerate and zap it in the microwave for lunch the next day...great for work. Let me know if you like it. Thanks for writing.

    • ReuVera profile image

      ReuVera 7 years ago from USA

      I love this kind of cabbage and make it often. But I never thought of making it with noodles. Sounds great!

    • no body profile image

      Robert E Smith 7 years ago from Rochester, New York

      Unusual ingredients together. I like all the ingredients separate. Have to try them together.

    • Brie Hoffman profile image

      Brie Hoffman 7 years ago from Manhattan

      That's why I published it, I figured a lot of people hadn't heard of it. Make sure you let it get good and brown, you'll have to scrape it a bit but that's ok. Let me know how you like it.

    • breakfastpop profile image

      breakfastpop 7 years ago

      I have never heard of this recipe but it sounds inviting, so I will try it. Thanks.