Pizza and Pasta

Cabbage and Noodles

by Holly
4.83 from 62 votes
October 15, 2016 | 422 Comments

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In this Cabbage & Noodles recipe, simple pantry ingredients create a comforting dish in just minutes.  Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper.  A perfectly comforting meal that your whole family will love!

In this Cabbage and Noodles recipe, simple pantry ingredients create a comforting dish in just minutes. Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!

When I was a kid, I loved veggies and now that I’m older, I love them even more.  Right near the top of my list is cabbage!

Not only does it taste great either raw or cooked, it’s so good for you!  Typically we use it in cabbage rolls or cabbage roll soup but of course it’s great in a nice crunchy coleslaw too!
In this Cabbage and Noodles recipe, simple pantry ingredients create a comforting dish in just minutes. Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!

Cabbage and Noodles (aka Haluskie) is an old Polish dish and it’s one of my favorites from my Grandmother!  Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles.

Regardless of what you call this dish, it’s the perfect way to enjoy the sweet flavors of cabbage and a great way to get a meal on the table on a busy weeknight!

In this Cabbage and Noodles recipe, simple pantry ingredients create a comforting dish in just minutes. Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!

Don’t let the simplicity of this recipe deter you from giving it a try, ingredients don’t have to be fancy to taste amazing!

When seasoning this dish, be generous  with the salt & pepper, it makes this extra good!  I typically use egg noodles in this dish, I love the light fluffy texture and you can use any type of sausage. If you don’t like sausage, feel free to crisp up some bacon (and sub in some of the bacon grease in place of the butter) or skip the meat altogether.

4.83 from 62 votes
Review Recipe

Cabbage and Noodles

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Course Main Course
Cuisine American
Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper. A perfectly comforting meal that your whole family will love!
Print Pin

Ingredients

  • 12 oz kielbasa or sausage sliced
  • 2 tablespoons olive oil divided
  • 1/4 cup salted butter
  • 1 large onion diced
  • 1/2 head cabbage chopped (approx. 6-7 cups)
  • 1 clove garlic minced
  • 2/3 cup frozen peas
  • 8 oz uncooked egg noodles
  • salt and fresh ground black pepper to taste

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Instructions

  1. Cook noodles according to package directions, drain and set aside.
  2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
  3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
  4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

Recipe Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutrition Information
Calories: 579, Fat: 44g, Saturated Fat: 17g, Cholesterol: 106mg, Sodium: 872mg, Potassium: 515mg, Carbohydrates: 28g, Fiber: 5g, Sugar: 6g, Protein: 17g, Vitamin A: 13%, Vitamin C: 65.8%, Calcium: 7.8%, Iron: 14%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cabbage and noodles
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In this Cabbage & Noodles recipe, simple pantry ingredients create a comforting dish in just minutes.  Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper.  A perfectly comforting meal that your whole family will love!
In this Cabbage & Noodles recipe, simple pantry ingredients create a comforting dish in just minutes.  Tender sweet cabbage, fluffy egg noodles and deliciously browned sausage are tossed with butter, salt & pepper.  A perfectly comforting meal that your whole family will love!

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I make this dish often so was glad to see your post, I change a few things but for the most part everything’s pretty much the same. I don’t use the peas or the olive oil as I’ve found the sausage creates enough of its own grease to cook in. Once browned I add in the onion, cabbage and about a cup of low or no sodium chicken broth which helps to steam the cabbage and onion. I do not add salt as the sausage has plenty of that all its own but I do add pepper. Once it’s all done I add about 1/2 a stick of butter to coat everything (buttered noodles!). This is made about once every two weeks at my house and the entire family eats it – including my 3-year-old (who eats around the cabbage LOL).

    Reply

  2. Just made the cabbage and noodles tonight. I substituted bacon grease for the olive oil, added 1/2 cup butter, instead of a 1/4 cup and used veggie spiral noodles…..salt and peppered the heck out it. My husband, grandsons, daughter in law and myself all went back for seconds. De-lish!!! Will definitely make it again.

    Reply

  6. This is very good….we wanted to serve it on rice so added three coined carrots and made a sauce of 2 cups of chicken broth and about 1/4 cup of hoisin sauce (add it to taste) also I did add the bacon you mentioned. Think people could add drained sliced water chestnuts or cashews. It makes a huge tasty meal for 8!!!! Thanks

    Reply

  8. my family and i love buttered egg noodles, we also are fans of cabbage…so i tried your recipe and it looked great but i wanted to add some more color, so i added a can of stewed tomatoes, OMG it was great! thanks for the start to an amazing meal, already cant wait to make it again…THANKS!!

    Reply

  9. Delicious! Haven’t had this in a bit and saw you featured on a buzzfeed! Inspired me to do your recipe. Simple, yummy and hearty! Thanks for the inspiration. 

    Reply

  10. I wanted to use up what was left from a package of cole slaw mix (shredded cabbage and carrots), and it came together beautifully.

    Reply

    1. In step 1, you cook the noodles according to package directions, drain and set aside. You add the cooked noodles to the dish in step 4. Hope that helps!

      Reply

  12. I am so glad I stumbled upon this recipe! I’ve been looking for cheap, delish meals and this one is perfect. I added more cabbage and peas and fewer noodles. Still amazing.

    Reply

  14. This dish is wonderful. I’ve also used ham in it when I have some left over. I don’t use olive oil. I fry it in bacon grease. Great recipe. Thank you!

    Reply

  15. I pretty much know this recipe in my head because I’ve made this meal so many times now . I figured it’s time I leave a review since it’s the favorite dinner in my home .    We love it and the friends I’ve made it fir do too 

    Reply

  19. This was FANTASTIC. Made it last night and it is GONE. Everyone loved it. It has been requested to be made again this week. Looking forward to it. This will be made often. Thanks for the recipe.

    Reply

  20. This is so good and so easy. Perfect for a blustery day when you want something substantial but easy. I prep everything so it’s on the counter in the order it goes in, makes an easy recipe even easier. This was a winner for all of us.

    Reply

  24. Absolutely delicious, such a hit that I made it twice in one week.  Very flavorful and easy dish to complete.  Just writing this makes me hungry!

    Reply

  25. Great recipe! I have made this several times and it’s a hit each time. My girls and husband ask for this dish always. Definitely a keeper! Thanks Holly! 

    Reply

  26. Got stuck in a rut & needed new menu items! Since everyone in the family likes cabbage decided to give your recipe a try – it’s a hit!!!! I use white pepper because the children think they don’t like pepper & it blends in. Also substituted corn for peas as someone else suggested as our family is not a fan of peas. Next up I’m going to try your cabbage rolls! Thank you for sharing your recipes! They are a blessing!!!

    Reply

  27. I made this in my new Instant Pot and it was delicious! I forgot about adding peas, but probably would add next time. Used beef boullion in the water and sprinkled in a few caraway seeds.

    Reply

  29. My whole family loved this – it is an easy recipe to make for a week night. We will definitely make it again.

    Reply

  35. I made this for the 2nd time. I posted it to facebook here… I twisted things up a little but stuck pretty close to the original. Added in some flavors with some seasoning and using a bag of frozen peas with garlic sauce and mushrooms.

    Thanks for the recipe!!

    Reply

  36. Made the cabbage and noodles with polish sausage. This was wonderful. Hubby had 3 helpings which is a compliment! So good I’m making it again this week!

    Reply

  39. IT WAS A HIT! It was SO yummy! My hubby had 2 servings and said he over stuffed himself, because it was so good. My adult son finished what was left.

    Reply

  41. Just made this tonight-only I used 2 cups of uncooked egg noodles and instead of kielbasa, I used part of a turkey ham loaf (totally processed turkey made to look and sort of taste like ham-not what I usually keep in the house but I was looking to use it up) I found I needed to double the butter and I always add garlic to recipes (we love garlic and in the winter I like to go heavy on onions and garlic for their health benefits) I appreciated that you made a big deal of adding salt and pepper…it really made a difference. The family loved it and I definitely foresee making it again with turkey or beef kielbasa and/or turkey bacon after reading the other comments. Thanks so much for sharing your recipes!

    Reply

    1. I am so glad you were able to adapt this recipe with what you had on hand! I too love onions and garlic, especially in the winter!

      Reply

  42. This is terrific. I added 2 strips of bacon and sautéed mushrooms, garlic and onions. I used sesame oil instead of olive oil. Very versatile recipe. 

    Reply

  43. Just made this for dinner and really liked it. I left out the peas, used half an onion and used one package of coleslaw mix to make it easier. I am thinking you could probably cut either the oil or butter in half.

    Reply

  44. Definitely going into my family recipe book. I doubled the kielbasa and noodles; I was generous with the garlic and pepper. Easy for a novice; great dish for a large group.

    Reply

  52. My mom and grandma have been making this recipe for many years, except they use bacon instead of the polish sausage. I made this recipe just the way you say to, and I have to tell you, it NEEDS BACON. Hehe! So I am going to make it again, just like how to say to, except I am going to add bacon as well. It adds so much great flavor. You should try it <3 XO!

    Reply

  54. I tried this recipe several times now and it is delicious. Usually just leave out butter because is a bit greasy along with sausage.   Didn’t effect the taste at all.  Yummmy!

    Reply

  55. The halusky I grew up on made by my grandpapa was egg noodles with butter and cream cheese…. This would definitely be a different twist I may have to try. But still with the cream cheese. 

    Reply

  57. I just came across this recipe on pinterest and it looks delicious! My husband doesn’t like cabbage do you think the recipe would work with thinly sliced brussel sprouts?

    I was also thinking I’d omit the onion (we have food allergies in the house) and add extra garlic and some shredded raw radishes before serving. Would this change the recipe too much or would it still be OK? Does anyone have any experience with leaving out cabbage and onions since they are 2 main ingredients of the dish?

    Reply

    1. Hi Melissa,
      I have not tried it with brussels sprouts, but I think that would be a yummy spin on this recipe!
      I often change things up in recipes to suit my preferences and moods, so I think your ideas would be a great in this recipe.

      Reply

  61. We loved it!   I used half of the amount of butter and oil in a nonstick pan. I also only used a few noodles since we are trying to watch our. carbs. I used the Kabasa with cheddar because  that’s what I had on hand.  I think some sliced thin apples would be good in it too. 

    Reply

  62. Yes was very good. Would like to have had a little mote noodles & more beef . The more beef is my husband’s request but all & all very good!!#

    Reply

  67. I did make this, and it was a big hit.  I will definitely make it again.   I stuck to the recipe as it is written, and wouldn’t change a thing.

    Reply

  69. So many suggestions for this recipe, I have made it for years and use carrots instead of peas, can’t wait to try the different ways. This was always served with corn bread. I always enjoy reading the different ways to prepare a recipe.

    Reply

  70. Bought a cabbage on sale at the store, but didn’t know what to do with it. Came across this recipe, and luckily had everything already except the onion on hand. It was tasty! The butter and olive oil gave it an extra richness. Overall, using a full head of cabbage gave us plenty of leftovers, and this dish was kid and spouse approved! Thanks for the recipe!

    Reply

    1. You can certainly use green beans. If they’re fresh green beans, you may like to add them with the cabbage so they cook through.

      Reply

  80. This was a great dish!  I haven’t done a lot of cooking with cabbage and so pleasantly surprised how this turned out.  I used a little less fats as I did use a good polish sausage but other than that, I didn’t change a thing.  Thank you for the recipe.

    Reply

  82. This is such a yummy, comfy kind of food! Only thing different I did was to double it…I am a believer if you change a recipe then its a different recipe. I can’t wait to try more of your recipes!!

    Reply

  84. I would add 1/2 tsp cumin, 
    1/2 tsp. Oregano
    1/2 tsp. Cayenne
    I think it would give it a kick and be amazing.

    Reply

  88. This was delicious. I will definetly make it again. I put about a cup of petite frozen peas. Both my husband and I agreed that we will add a little whie winw the next time.

    Reply

  90. Cooking this now for dinner.. My 7 year old saw the recipe on line while i was looking and begged me to make it..

    Reply

  95. My polish step grandmother made this when I was in grade school. She smoked her homemade smoked sausages.
    I make this today. I simmer the smoked sausage in 2 cups of water for 20 min. It flavors the water. Take the water out and save it. Fry the sausage to brown in 2 tablespoons of oil. Add onion and fry to brown. Cook the noodles with a half cup of the simmering liquid to flavor them No extra salt needed. Add the cabbage to the sausage and add 1/2 cup of the flavored water. Cooked covered until tender crisp. Stir in drained noodles.
    I have added peas, left over broccoli, left over dilled carrots and shredded cooked brussel sprouts.
    For my gluten intolerant friends I used rice noodles.

    Reply

  97. OMG! Just finished 2 servings of this, delish. Only thing I changed was not adding the peas or the second tablespoon of olive oil, turned out great. Also-I might not have cut the cabbage small enough-so I put a lid on top of my pan to speed things up. Thanks for the wonderful recipe.

    Reply

  100. I made this and really liked it. I cut the olive oil to 1 Tablespoon and used 3 T Country Crock in place of the 1/4 cup salted butter. I used packaged shredded cabbage to save time and effort. I also subbed fettuccine for the egg noodles because I had that on hand. Very good. It makes so much. I plugged the ingredients I used into my fitness pal and came up with 451 calories assuming this is 6 servings. It seems like it might be more like 8 servings though. I will be making this again. If you had a big family, it would fit the bill. In my case I had leftovers.

    Reply

    1. I am so glad you were able to make this work with ingredients you prefer! This is one tasty way to feed a hungry family on a budget!

      Reply

  102. This was just divine! So simple, and so delicious. I made quite a few changes, due to personal preference/what we had on hand, but this recipe is the one that finally got me confident enough to slice into the cabbage I picked up a couple weeks ago on sale (first time cabbage cooker, here!). This will definitely be a part of the regular rotation.

    Now, if anyone is wondering about what kinds of things you can change, the answer is always basically whatever sounds good to you! Since we don’t eat meat, I omitted the sausage. And since my husband doesn’t even allow onions in the house, those were left out too. So flavor was provided by lots of garlic sauteed in the olive oil, a few of my favorite herbs and spice blends, and lots of freshly ground sea salt and black pepper. Didn’t think it needed any additional oil, so we didn’t add butter, but I did add a bit of water (1/4 c.?), to get a tasty bit of broth, and also included a bit of my “no chicken” broth seasoning, to make up for some of the lost savory notes. Since we didn’t have any egg noodles around, I used bowtie pasta. This worked very well, but I do look forward to trying it with the egg noodles next time :)

    It was served with a splash of low-sodium soy sauce, and freshly grated parmesan cheese, so it was extremely unconventional, but fit our tastes perfectly.

    Loved the brightness of the peas, and the small quantity of leftovers also heated up very very nicely for lunch at work the next day.

    Reply

    1. Thank you for sharing! This recipe is super versatile and can be dressed up in so many ways!I am glad you were able to adapt it to meet your needs. Thank you so much for sharing some ideas for others about good changes to make! I have made this with bow tie noodles and liked the results. I have to try grated parmesan on top next time I make it! That sounds heavenly!

      Reply

  106. Your print this recipe button opens on a print page but the recipe is blank. I wish you gave the option of the recipe opening on a page as text and us being able to initiate print ourselves.

    Reply

  107. I just did your cabbage noodles it is really good and not hard to do it also seems healthier than most things I cook. This was fun and taste good. Thank you

    Reply

  109. This was delicious! I used steamed asparagus instead of peas because I forgot them at the grocery….this will definitely be on my menu!

    Reply

  111. I make mine like this except for the peas. I don’t like peas that much. Only the Le seur peas in certain things like Shepherds Pie and Beef Stew.

    Reply

  115. I am giving this sausage and cabbage dish a try, however I will be using johnsonville andouille sausage instead of smoked because of the extra spice and kick

    Reply

  119. I have made this several times my daughter was over and tasted it now she makes it all the time too. It is very good and very reasonable to make

    Reply

  123. Oh my GOODNESS! I’m in heaven! My favorite Auntie married a polish man whose mother was first generation polish American -she learned all the authentic recipes from her polish immigrant grant mother and my Aunt in turn learned from her. She made homemade pierogies-the BEST cabbage rolls ever and cabbage with noodles and the most incredible nut rolls I’ve ever eaten. Sadly my Aunt passed away and I never got her recipes. Excited to try these recipes in hopes I can make them half as well as my Aunt Eileen. Thanks for publishing -I’ll let you know how it goes!

    Reply

    1. I’m so sorry for your loss of Aunt Eileen, it sounds like she was an amazing cook! I hope you enjoy this recipe as much as my family does!

      Reply

  126. This looks great! I have celiac, but I still look at tasty recipes like this one! It was very confusing for me when first diagnosed. It changes your world, after all I’m southern! Just substitute one of the GF pastas that’s on the market. Believe me, she wasn’t whining.

    Reply

  134. Trying to figure out something different to cook for dinner is sometimes difficult, so it was really nice to find this recipe that my friend posted on FB. It’s really really good and so easy to make. Thank You!! I’m a new fan.

    Reply

  135. First time cooking with cabbage and I LOVED it! I’ve made it 3 times now, once was for a friend who just had a baby she loves it too :D

    Reply

  137. Holly, I love your recipes and I have made this one before! I was going to cook it again but I was contemplating adding some fennel to it! Do you think that sounds like a good idea? Thanks!

    Reply

    1. I think it sounds delicious (I love fennel and haven’t bought it in SO long… yet bought some today so it was fun to see this message)! It will take longer to cook so you may like to add it in with the onions.

      Reply

  140. I love this and make it all the time. I used canned carrots rather than peas due to family preference and often add jalapeños and chopped peppers. Yum.

    Reply

  146. We are trying this tonight for dinner. My hubby is pure Polish and I am half Lithuanian (oh what a combo!!!) so I’ll let you know how it was!! Thanks for the recipe!!

    Reply

  147. Unless you use kielbasa with a kick, this dish will need some serious seasoning. There aren’t too many bold flavors, between the egg noodles, cabbage, onion and peas. Especially for the average American. Try adding a butter-based sauce or a few splashes of Frank’s hot sauce. The more exotic me thinks something peanut-based would be good, but then again, I’m thinking of Thai food at the moment.

    Reply

  152. Twenty-five years when our budget was really tight, my son’s girlfriend gave me a similar recipe. Crumbled bacon, cabbage stir fried in the bacon grease, a dash of soy sauce and all poured over rice. Fed many a teen with this.

    Reply

  153. Loved the idea, but, of course, had to change it up a bit! (Thanks for the basics!) Subbed in bratwurst for the kielbasa. (I’m German and, frankly, don’t like kielbasa!0 Added a couple of teaspoons of caraway seed. (That German thing again!) Finally, stirred some spicy mustard into some milk and blended that into the almost finished dish with Plenty of fresh ground pepper cuz I wanted a creamy element (and we Germans like our mustard!). YUM!

    Reply

  154. I am sorry, but I have to say something about your recipe for your so called “Cabbage & Noodles”. My grandmother, Dad, Aunt, Great Aunts & Great Uncles, 2nd & 3rd cousins were born in Poland and the Polish way to make cabbage & noodles is saute onions in butter till translucent, add cabbage cook till softened, add egg noodles, salt & pepper to taste. No sausage, no kielbasa, no garlic and absolutely never, ever peas! This recipe is no “cabbage & noodles” even by Eastern European standards. (I will admit my grandmother would add kielbasa but only if there was leftover kielbasa, which was rare).

    Reply

    1. My mother’s side of the family is also from Poland. :) You’re more than welcome to leave out the peas if that is how you prepare Cabbage and Noodles (and add the kielbasa if you have leftovers like your grandmother did, it’s delicious). Enjoy!

      Reply

  157. I will be trying this tonight for supper. We like meals such as this. I was raise with polish food. Mother was polish. Thanks for the recipe.

    Reply

  172. oh my goodness.. i made the cabbage and noodles and i’m in heaven…what a tastey meal.. i will mske it again….ty for sharing this wonderful dish…..

    Reply

  174. Made this for dinner tonight. I made it with purple cabbage and frozen mixed veggies. My cabbage to noodle ratio was off , should of been more noodles ..my hubby is not cabbage friendly but I loved it. Thank you! I forgot to mention I did take a picture and it was very pretty

    Reply

  175. This is similar to a dish my mom made when I was growing up. I made this the other night and thought it was great. My husband liked it (no suprise) and so did my daughter (big surprise! ). I will definitely make it again.

    Reply

  177. Your cabbage and noodle recipe is fantastic. This is the second time I am making
    it in less then 2 weeks. The best part is it is so easy to put together for busy Mom’s/Grandma’s. We absolutely love it. Cannot wait to try your other recipes.

    Thank you

    Reply

  181. I can’t wait to make this recipe! I have all of the ingredients, I just need the time. But it looks like tomorrow’s dinner!

    Reply

  185. Can I make the cabbage and noodles ahead of time and reheat it for dinner or is it best made when it’s served immediately?

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  188. Thank you, I am making this right now. Im not the best cook in the world but i have found this recipe very easy to follow and it looks and smells delicious. Can’t wait to eat it more importantly to see if my family will enjoy it.

    Reply

  189. My husband and I loved this. Coming from a Russian background I was familiar with Halushki. Have never had it with kielbasa. It is delicious. Will definitely make it again. Cannot wait to tell my sisters about it. Thank you.

    Reply

  190. Made this tonight! Only used 1/2 an onion and used 2 kielbasa. Also added a splash of Apple cider vinegar. Yummilicious!!!

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  194. I made this tonight and it’s really good. I love cabbage so this was a no brainer. I did have to cook the cabbage for about 10 minutes longer than the recipe called for. Thanks for the recipe.

    Reply

  195. This was delicious Holly! My family ate it right up! Now they want me to try it with apple chicken sausage, mushrooms, and cheese! I hope it’s as good as yours!

    Reply

    1. I have only made this recipe as written. You could certainly use a shredded or julienned version of your favorite vegetable however this would definitely change the dish.

      Reply

  219. My MOTHER IN LAW MADE THESE SEVERAL TIMES FOR ME. TRUE GERMAN !!! I SO MISS HER AND WHEN I SEE THESE PHOTO’S IT REMINDS ME OF WHAT A WONDERFUL COOK AND A REAL SPECIAL LADY SHE WAS TO OUR WHOLE FAMILY.

    Reply

    1. I’m so glad you think so! This is such an easy and tasty meal to make. I love that it reminds you of your mother-in-law!

      Reply

  220. I tried this recipe today (the video was excellent) and I LOVED it!! I’m not usually big into cooking, but this was fun and easy to make. My daughter ate two bowls of the cabbage and noodles. Thank you for sharing!

    Reply

  224. Will this dish be good served cold? I’m looking for dishes I can send with my boyfriend to work that don’t need to be heated up.

    Reply

  235. I would like to make this recipe for 100 servings. We cook at the Salvation Army soup kitchen and this would be a great meal. Could you make the conversion and send me an updated version for 100 servings? Thanks.

    Reply

    1. I’m sorry Frank, I don’t have the recipe for Slovak Haluskie but I bet it’s delicious. I’d suggest doing a search on Google, I’m sure you’ll be able to find one there.

      Reply

  240. Hi.my name is Allan and I am a single parent who only knows how to cook the basic,your help in improving my culinary skills would improve my confidence.

    Reply

      1. Can you make it with red cabbage?  I don’t know if they taste any different but red is what is in my garden and now I can’t wait till harvest to try this recipe. 

        Reply

          1. I used half green cabbage and half red cabbage–worked great and I loved having the color of the red cabbage in the dish.

    4. This has been a two ingredient recipe for thousands of years; cabbage and NOODLES. Without noodles, it’s just cabbage.

      Please don’t ruin this with a made up intolerance.

      Reply

      1. Although I do believe a vast majority of people do not know what gluten is and say they are intolerant. Some people actually can not eat it, I have a friend who cant.

        Reply

          1. She was not whining about it not being gluten free, she was just asking for ideas. I also get irritated at people who go gluten-free for no reason other than it is the trendy thing to do … but last year one of my best friends was diagnosed by his doctor as having celiac disease, so not I have to look for gluten free recipes on occasion myself. (I hate doing it, but he’s a good friend. And I certainly don’t want to limit myself to gluten-free websites – they irritate me too much because of all the people there who do not need to be there.) Maybe you could stop whining about other people whining, and just ignore the question if you don’t want to answer it.

          2. It’s strange that someone with a gluten intolerance wouldn’t know about the growing number of GF pasta options. Its been a year or so since major brands started to put out GF products.

            But, let’s give her the benefit of the doubt. She wasn’t whining. She asked if anyone in the comment section would know of a good noodle substitute.

          3. It’s not strange at all. Maybe she is newly diagnosed and tryi ng to figure things out. You learn by asking questions. Must be nice to think you know everything and are an expert on other peoples lives.

      2. Celiac disease is a medical diagnosis, I hardly think that is “made up.” Further, one can also have a high level of antibodies present in response to gluten, which would result in an allergy or intolerance. This can also be diagnosed through medical testing, specifically blood testing. Those of us who need to avoid gluten don’t find it enjoyable, btw, it makes cooking and eating out in restaurants more difficult and more expensive.

        Reply

        2. It is okay for someone to post recipes that are not gluten free. If you have an issue with that, find a gluten free cookbook, go to stores that stock gluten free foods….and please shut up and go away.

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      4. Leave out the noodles add more cabbage and sausage.use to make it in a slow cooker in my semi while driving down the highway.

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      5. I resent that comment my daughter is gluten free, she has celiacs disease and gluten has caused her to become very sick, she lost all of her hair. It can be made with gluten free pasta!!

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    5. We make this and use potatoes instead of noodles. We also use corn instead of peas…but I think this version looks yummy to try!

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    8. I use “Jovial” Brand gluten free traditional egg pasta. I get it at Whole Foods Market. My family all enjoy them and they don’t fall apart like many gluten free noodles. 

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  248. OMG! Thank you Holly! This was absolutely fantastic. I was leary about the noodles and was thinking I should be using potatoes. NO!!!!!!! Noodles is the way to go! Thank you1 Love it!

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      1. It’s best served immediately however it does reheat well. Let me know how it turns out if you make it ahead of time.

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      2. When I reheat the cabbage wilts more so I add chopped Chard, Kale, Spinach to add more substance and make it pretty again.  I use whatever I have on had.  It always turns out delicious.

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        1. I make homemade Italian Chicken Sausage.  I use it in this dish always gets raves from my friends.  I use Quinoa instead of noodles.

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