An authentic Hungarian fried cabbage and noodles recipe passed down by my great grandmother who emigrated from Austria-Hungary… Also known as Haluska, Krautfleckerl, or Káposztás Tészta, this simple buttery caramelized cabbage recipe packs a lot of flavor for VERY little money!
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Aside from the whole not allowing my food to touch thing, I was not a picky eater as a child. But there were a handful of foods that I would not eat: asparagus, tomato soup, and this fried cabbage and noodles dish. Strangely enough, I LOVE all of them today! Though my aversion to different foods touching remains…
I always knew when fried cabbage and noodles was on the menu for the evening, namely because my mom would come home from the grocery store with a big honkin’ green cabbage and a bag of No Yolks noodles. And if I missed her unbagging the groceries, the smell of it cooking was a dead giveaway. Back then, she’d always save me some of the plain noodles, and I’d coat them with some melted butter and a shake of Parmesan cheese — much as my own daughter does these days.
But as I’ve grown older, I’ve gained a new appreciation for the Hungarian recipes my family has passed down. Also, I’m a sucker for budget-friendly dinners, and you can’t get much more budget-friendly than this! I mean, cabbage is always affordably priced, and it’s available year round. Case in point: I picked up an enormous green cabbage for $0.49/lb. and a bag of No Yolks Broad noodles for $1.99. Add in a little butter, salt, and pepper, and you’ve got a dinner big enough to feed an army (or at least enough to feed MY army!) for under $5 total.
No Yolks Broad Noodles
If you’re not familiar with No Yolks noodles, you might be wondering why I specifically called them out. My mom used these noodles in everything — this fried cabbage and noodles recipe, chicken paprikash, chicken noodle soup, beef stroganoff, you name it. These smooth, firm, and fluffy noodles are incredibly versatile! So it’s only natural that I continue to use them myself all these years later.
No Yolks noodles are made from egg whites, so they contain no cholesterol and are low in fat and sodium. My mom (and I) use the No Yolks Broad noodles most often, but they also come in Extra Broad, Fine, Kluski, Dumplings, and Stir-Fry cuts.
Fried Cabbage and Noodles
Just as No Yolks noodles are versatile, so is cabbage. This hardy vegetable can sit in the bottom of your veggie drawer for ages and come out looking very little worse for the wear — meaning you can keep these ingredients on hand to make this meal at a moment’s notice!
Simply remove the core from the cabbage and slice it very thinly with a sharp knife. Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about 1/2 teaspoon salt over it, and give it a stir. Cover and cook, stirring often, until the cabbage starts to wilt. At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining 1/2 teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit.
In the meantime, cook the No Yolks Broad noodles according to the directions on the package, then drain well. When the cabbage is done cooking, fold it into the cooked noodles. Season with additional salt and the pepper and serve!
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Be sure to check out the No Yolks website for loads of other creative recipes featuring No Yolks noodles, like the One-Pot Creamy Noodles with Bacon and Peas shown above!