I really didn’t intend for there to be such a long gap between my last cabbage recipe and this one! It’s just that this one? This completely unassuming, incredibly simple, peasant-like recipe? It’s so good. It’s so good that I’ve made it at least three or four times in the past month or two. And so I held off on posting the recipe because what if I made some drastic improvements to it? But I didn’t. I just kept making it the same way because, really, why mess with perfection?
It’s subtly sweet and somewhat savory, with a squishy yet hearty texture that’s perfect for a cold, rainy evening. It’s simple too – nothing more than a little chopping, occasional stirring, and boiling a pot of water for noodles. As if it didn’t have enough virtues already – it’s also cheap!
With mounds of cabbage slowly cooked with onions and apples, this meal is a caramelized vegetable delight. I was looking for something very simple that I could throw on after work and mostly ignore while I went about other business. I took inspiration from several word-of-mouth recipes, an old Romanian cookbook a coworker brought in, and a handful of Google searches. The end result is a winner, in my opinion!
Caramelized Cabbage over Egg Noodles
- 6 c. coarsely chopped cabbage
- 1 large onion, chopped
- 1 med. apple, peeled, cored and diced
- 4 T. butter
- egg noodles, for serving
- cottage cheese or sour cream (optional), for serving
- salt, to taste
Melt butter in a large heavy pot over medium high heat. Add cabbage, onion and apple and stir to coat with the butter. Continue cooking over medium heat, stirring occasionally. When the cabbage and onions have started to cook down, you may need to stir more frequently. You want the mixture to become a nice brown color, but not burn. (There’s a nice tutorial on how to caramelize onions here – the same general principles apply to this dish.) You will want to cook the mixture for anywhere from 30 minutes to over an hour, depending on how high your heat is and how caramelized you want your dish. Near the end of cooking, add salt to taste and cook some egg noodles according to the directions on the package. (We used a 12 oz. package and had some noodles left over after the cabbage was finally all devoured.)
To serve, place some egg noodles in a bowl, top with the cabbage mixture and a dollop of cottage cheese or sour cream. (Cottage cheese was my fave – M preferred the sour cream.) Delicious!