When this 2020 lock down started for us, much like many of you I’m sure, I took quick inventory of my pantry, refrigerator, and freezer and took note of things that could have a good lasting shelf life. I already had stuff on hand like flour, sugar, and the like, but when it came to produce that’s when I began to think beyond the potato. That’s when things like cauliflower, onions, broccoli, and cabbages came into play. So after some of this covid storm blew over, I was always thinking of what I could make it what I had on hand. I’ll admit I was cauliflowered out (my daughter loves it so I make it often), and I needed some relief of sorts. That’s when I resorted to slicing into my green cabbage, and hence the fried cabbage and noodles recipe came to life.
I do not recall growing up with this recipe, and when I was making it, and then eating it, I thought ‘where has this been all my life?’. This recipe could not be any easier to throw together. It’s dirt cheap, simple, quick, and really delicious. The great thing is that you can use this as your base recipe, and add to it. Think of things like more veggies, or bacon. Yes, bacon would really make this one great. Regardless, here you go.
- 2 tbsp canola oil (or neutral oil)
- 1 whole onion, sliced
- 1/4 head of green cabbage, sliced, approximately 4 cups or so
- 8 oz egg noodles
- generous pinch of salt, more to taste
- 1 tsp black pepper, more to taste
- 2 tbsp unsalted butter
Start by heating a pot of water on the stove. Once it comes to a boil, add in the noodles, and cook them to an al dente. Once cooked, strain and set them to the side.
Heat a large skillet on medium heat. Let that baby heat up for a couple of minutes while you make sure you have your ingredients ready and on hand. This recipe goes rather quick so it’s best (always) to have everything ready. It’s very much a stir fry.
After a couple of minutes, add in the oil. Give that a swirl, then get ready to rock and roll. Please note if you are using bacon, then forget the oil and simply cook the bacon, and once cooked remove the bacon but use the remaining bacon fat (or at least 2 tablespoons) and go that route.
Toss in the sliced onions and give them a good stir. Let the onions sizzle and lightly begin to caramelize. This should take a few minutes. I still like some slight texture left in my onions, but you can take them a little darker, or lighter should you prefer.
After a few minutes, add in the cabbage and give those a good stir. As a side note, I love hard seared cabbage, and a great example of some really great cabbage is the use in this Volcano chicken recipe.
Add in a few tablespoons of water. This will provide a little relief to the skillet while at the same time assisting the cabbage and cook time to soften a bit.
When the water starts to dissolve, season with salt and pepper. Don’t be shy when seasoning.
Give another good stir, then toss in the butter. Another stir, then taste and adjust any seasoning.
Plate and serve. That’s as simple as it gets and this dish, whether it be a side dish or main dish, is warming, comforting, inexpensive, and seems to make everyone happy (even for those who may not like cabbage).
Enjoy the simple things during these complicated times, and I hope you are all enjoying the strange times, and as importantly being safe!