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Hungarian Cabbage and Noodles

by Lynne Webb on February 3, 2023 (Updated February 3, 2023) // 13 Comments

Recipes » Side Dishes » Hungarian Cabbage and Noodles

Hungarian Cabbage and Noodles

by Lynne Webb on February 3, 2023 (Updated February 3, 2023) // 13 Comments

Our recipe for Hungarian Cabbage and Noodles (Káposztás Tészta) is a versatile comfort food side dish made by combining cabbage sautéed in butter with wide egg noodles.
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An enameled cast iron pan filled with a combination of egg noodles and sliced cabbage sautéed in butter and a wooden spoon on the counter.

Table of Contents

  • The Perfect Comfort Food Side Dish
  • Key Ingredients
  • How to Make Hungarian Cabbage and Noodles
  • Add Your Own Spin: Popular Ingredient Additions
  • Make-Ahead, Storage, and Leftover Tips
  • Make It a Meal: What to Serve with Cabbage Noodles
  • Hungarian Cabbage and Noodles

The Perfect Comfort Food Side Dish

Our recipe for Hungarian cabbage and noodles (Káposztás Tészta) is a delicious, versatile side dish that complements a wide variety of entrées, and is one of our all-time favorite comfort food dishes. Easy to prepare, the cabbage and egg noodles are cooked separately, then combined and baked to allow the flavors to develop.

A bamboo cutting board with a mound of thin-sliced green cabbage, cabbage wedges, sliced onion, and a clove of garlic with uncooked egg noodles and butter in the background.

Key Ingredients

  • Egg noodles: Our recipe calls for a 12-ounce package of egg noodles. You can use any type you like, but we prefer wider noodles. You can also use yolk-free noodles. We don’t find them to be a compromise in either flavor or texture.
  • Cabbage: We recommend using an average-sized head of green cabbage, which yields 6 to 8 cups once cored and sliced. You really can’t have too much cabbage in this recipe, but the ratio of cabbage to noodles can be too small.
  • Butter: We recommend using unsalted butter in this recipe so you have full control of the amount of salt you’re using. Our original family recipe called for double the amount of butter we use. We’ve cut back a bit on the fat and calories without sacrificing flavor by replacing the extra with a mixture of chicken broth and half-and-half instead.
  • Onion and garlic: While we don’t want the flavors of onion or garlic to overpower our cabbage noodles, we do feel that these two ingredients add some extra oompf to the flavor of the sautéed cabbage.
  • Chicken broth: Once the cabbage has begun to caramelize, we deglaze our pan with some low-sodium chicken broth to capture the flavor of the fond (the browned bits) that’s accumulated on the bottom of the pan. It also helps to eliminate the need for the cabbage to be swimming in butter.
  • Half-and-half: Adding some half-and-half to the sautéed cabbage is our last step before we combine it with the cooked egg noodles. We only reduce it a little, as it gets absorbed into the noodles to add a touch of creaminess.
  • Black pepper: We taste and season the cabbage with salt and pepper as we’re sautéing it, but we always add a few more generous grinds of black pepper once we’ve combined it with the noodles. It adds a little punch of flavor that we think enhances the entire dish.

How to Make Hungarian Cabbage and Noodles

  1. Preheat oven to 350°F. Spray a large, shallow casserole dish with nonstick spray.
  2. Put a pot of salted water on to boil for the egg noodles and prepare them according to package directions. Drain and set aside.
  3. While the egg noodles cook, melt the butter in a large frying pan over medium heat.
  4. Add the onion and sauté until slightly softened, 3 to 4 minutes.
  5. Add about 1/3 of the sliced cabbage, season with salt and pepper, and cook until wilted, 4 to 5 minutes.
  6. Repeat this process two more times with the remaining cabbage, being sure to season to taste each time.
  7. Once all the cabbage is wilted, continue cooking, stirring often, until lightly caramelized. The total cooking time on the cabbage should be about 25 minutes.
  8. Deglaze the pan with the chicken broth, scraping up any browned bits that may have accumulated on the bottom, and taste once more for seasoning.
  9. Stir in the half-and-half and cook for 1 minute longer, then combine the cabbage mixture with the cooked egg noodles and combine well. Taste one more time for seasoning, and add a few generous grinds of black pepper if desired.
  10. Transfer the noodles to the prepared casserole. Cover tightly and bake for 45 to 50 minutes. Uncover the casserole and continue baking for an additional 10 minutes, then serve.

Add Your Own Spin: Popular Ingredient Additions

As we mentioned above, this recipe is versatile, so it’s easy to give it a personal touch with any of these easy variations.

  • Bacon: Cut a few strips of bacon into 1/2-inch pieces and fry until crisp. Drain on paper towels and reserve the bacon bits until you’re ready to combine the cabbage and noodles prior to baking. For added flavor, leave a little of the bacon fat in the pan when you begin sautéing the onion.
  • Smoked sausage: If you’d like some added garlic flavor, consider adding some diced smoked sausage. Polish kielbasa is a good choice. Just dice a single link, sauté until browned, then add your butter and proceed with sautéing the onion and cabbage according to the recipe.
  • Sour cream: If you’d like a creamier version of these cabbage noodles, try stirring in some warmed sour cream after baking. You might want to add a little sweet Hungarian paprika too.
  • Caramelized onions: If you’re a fan of the sweet flavor of caramelized onions (and who isn’t), triple the amount of onion called for in the recipe. Using half the butter called for, sauté them over medium-low heat until nicely caramelized. This will take about 15 to 20 minutes. Remove the onions with a slotted spoon before adding the remaining butter and sautéing the cabbage. Combine all before baking.
  • Make it Italian-style: We’ve modified our recipe for Hungarian cabbage and noodles and made an Italian-inspired version that uses pasta (cavatappi, to be precise) instead of egg noodles, along with Parmesan cheese, fresh thyme, and a generous helping of garlic. Sound good? Check out our recipe for Parmesan Pasta With Cabbage and Thyme.

Make-Ahead, Storage, and Leftover Tips

Hungarian cabbage and noodles is one of those dishes that actually tastes better reheated. You can prepare them up to the point of baking, refrigerate them for up to two days, then bake them before serving. You’ll need to add about 10 minutes to the baking time to compensate for having been refrigerated.

Fully cooked, leftover cabbage noodles will keep in the refrigerator for up to three days. They taste best when reheated in the oven, tightly covered at 325°F for 30 to 45 minutes (depending on the quantity), but the microwave does a perfectly acceptable job as well. We recommend using 70% power and stirring them often for even heating.

A closeup of a pan filled with sautéed cabbage and egg noodles with the focus on a wooden spoonful held above it.

Make It a Meal: What to Serve with Cabbage Noodles

Here are a few main dishes that pair perfectly with this versatile side dish:

  • Pork roast: For an easy and delicious Sunday dinner menu, make our Garlic and Herb Crusted Boneless Pork Roast and serve it with a side dish of cabbage and noodles and a simple green vegetable like buttered green beans or steamed spinach.
  • Pork chops: Keep with the comfort food theme and serve these noodles with some breaded pork chops, homemade applesauce, and creamed spinach.
  • Roast chicken: The next time you plan to make a roasted chicken, make a batch of cabbage noodles ahead of time, keep them warm while the chicken roasts, and serve along with glazed carrots.
  • Boneless chicken thighs: When you have leftover cabbage and noodles, reheat them and serve with our fast and easy Oven-Roasted Chicken Thighs and add a big green salad with ranch dressing.
An enameled cast iron pan filled with a combination of egg noodles and sliced cabbage sautéed in butter and a wooden spoon on the counter.

Hungarian Cabbage and Noodles

5 from 2 votes
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Our recipe for Hungarian Cabbage and Noodles (Káposztás Tészta) is a versatile comfort food side dish made by combining cabbage sautéed in butter with wide egg noodles.
Yield: 8 servings
Prep Time: 15 mins
Cook Time : 1 hr 30 mins
Total Time : 1 hr 45 mins
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Ingredients 

  • 12 ounces broad egg noodles
  • 1/2 cup unsalted butter, (1 stick)
  • 1/2 medium onion, thinly sliced (about 3/4 cup)
  • 1 head cabbage, thinly sliced (6 to 8 cups)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup half-and-half, (may substitute light cream)

Instructions 

  • Preheat oven to 350°F. Spray a large, shallow casserole dish with nonstick spray.
  • Put a pot of salted water on to boil for the egg noodles and prepare them according to package directions. Drain and set aside.
  • While the egg noodles cook, melt the butter in a large frying pan over medium heat. Add the onion and sauté until slightly softened, 3 to 4 minutes.
  • Add about 1/3 of the sliced cabbage to the pan, season with salt and pepper, and cook until wilted, 4 to 5 minutes.
  • Repeat this process two more times with the remaining cabbage, being sure to season to taste each time.
  • Once all the cabbage is wilted, continue cooking, stirring often, until lightly caramelized. The total cooking time on the cabbage should be about 25 minutes.
  • Deglaze the pan with the chicken broth, scraping up any browned bits that may have accumulated on the bottom, and taste once more for seasoning.
  • Stir in the half-and-half and cook for 1 minute longer, then combine the cabbage mixture with the cooked egg noodles and combine well. Taste one more time for seasoning, and add a few generous grinds of black pepper if desired.
  • Transfer the noodles to the prepared casserole. Cover tightly and bake for 45 to 50 minutes. Uncover the casserole and continue baking for an additional 10 minutes, then serve.

Recipe Notes

Popular Recipe Variations: Give this recipe your unique spin by trying one of the following common ingredient additions:
  • Bacon: Cut a few strips of bacon into 1/2-inch pieces and fry until crisp. Drain on paper towels and reserve the bacon bits until you’re ready to combine the cabbage and noodles before baking. For added flavor, leave a little bacon fat in the pan when you begin sautéing the onion.
  • Smoked sausage: If you’d like some added garlic flavor, consider adding some diced smoked sausage. Polish kielbasa is a good choice. Just dice a single link, sauté until browned, add your butter, and proceed with sautéing the onion and cabbage according to the recipe.
  • Sour cream: If you’d like a creamier version of these cabbage noodles, try stirring in some warmed sour cream after baking. You might want to add a bit of sweet Hungarian paprika too.
  • Caramelized onions: If you’re a fan of the sweet flavor of caramelized onions (and who isn’t), triple the amount of onion called for in the recipe. Using half the butter called for, sauté them over medium-low heat until nicely caramelized. This will take about 15 to 20 minutes. Remove the onions with a slotted spoon before adding the remaining butter and sautéing the cabbage. Combine all before baking.
  • Make it Italian-style: We’ve modified our recipe for Hungarian cabbage and noodles and made an Italian-inspired version that uses pasta (cavatappi, to be precise) instead of egg noodles, along with Parmesan cheese, fresh thyme, and a generous helping of garlic. Sound good? Check out our recipe for Parmesan Pasta With Cabbage and Thyme.

Make Ahead, Storage, and Leftover Tips

Hungarian cabbage noodles are one of those dishes that actually taste better reheated. You can make them up to the point of baking, refrigerate them for up to two days, then bake them before serving. You’ll need to add about 10 minutes to the baking time to compensate for having been refrigerated.
Fully cooked, leftover cabbage noodles will keep in the refrigerator for up to three days. They taste best when reheated in the oven, tightly covered at 325°F for 30 to 45 minutes (depending on the quantity), but the microwave does a perfectly acceptable job as well. We recommend using 70% power and stirring them often for even heating.
 

Nutrition Information

Nutrition Facts
Hungarian Cabbage and Noodles
Amount per Serving
Calories
297
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
69
mg
23
%
Sodium
 
321
mg
14
%
Potassium
 
254
mg
7
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Trans Fat
 
0.5
g
Vitamin A
 
477
IU
10
%
Vitamin C
 
26
mg
32
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: Hungarian, Polish

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Comments

  1. Helena G. says

    February 3, 2023 at 2:13 pm

    5 stars
    This recipe is a staple in our house. I’ve made it with bacon too, but my family likes the traditional version better.

    Reply
  2. Tom says

    April 1, 2020 at 3:46 pm

    One of my all time favorites. We always add a bit of caraway seed.

    Reply
    • Lynne Webb says

      April 1, 2020 at 3:51 pm

      Hi Tom,
      Caraway is a nice flavor and it goes so well with cabbage. Thanks for sharing.

      Reply
  3. Kim swearingen says

    November 3, 2019 at 11:53 am

    I had a friend who made this but added some chopped ham and (i think) a scrambled egg

    Reply
    • Lynne Webb says

      November 4, 2019 at 3:19 pm

      Hi Kim,
      The addition of ham and egg is a good way to turn this dish into main course. Thanks for sharing the idea.

      Reply
  4. Roxi says

    March 15, 2018 at 5:06 pm

    This recipe looks like the one my mom used to make… in other words, amazing. I don’t remember what it was served with, sausage, beef, chicken… What would go best with it? Thanks!

    Reply
    • Lynne Webb says

      March 16, 2018 at 10:12 am

      Hi Roxi,

      I like to serve cabbage noodles with simple preparations of pork and chicken. Roast pork loin or tenderloins are the first things that come to mind. Breaded pork chops, oven fried chicken, whole roast chicken, old-fashioned meatloaf and baked ham are good choices too.

      Reply
  5. David Hicks says

    September 25, 2015 at 11:37 am

    Ahhhhh, I’ve got to try this. Eastern Europe has such great recipes for Cabbage. Can’t wait!!!!! Thank you for sharing.

    Reply
    • Lynne Webb says

      October 5, 2015 at 2:52 pm

      Thanks David – we’ve never served them to anyone who didn’t love them – enjoy!

      Reply
  6. Bela Bacsi says

    September 13, 2015 at 1:27 pm

    Same as above except no milk, when tossing egg noodles and cabbage add 2 teaspoons of sugar and a teaspoon of paprika.(can also add Hungarian bacon which is dry rubbed with paprika.)
    I am an old Hungarian and this is how we made it at home.

    Reply
    • Lynne Webb says

      September 13, 2015 at 2:45 pm

      Hi Bela,
      Thanks for sharing your family recipe with us. I like the idea of adding a little sugar and some paprika and will be sure to give it a try. The Hungarian bacon sounds good too!

      Reply
  7. Leah Crowe says

    May 28, 2011 at 11:26 pm

    This looks and sounds amazing. I can’t wait to try it!! Being of Hungarian descent too, do you have a good Chicken papricash (spelling) recipe on hand?

    Reply
  8. Daily Spud says

    December 3, 2008 at 3:42 pm

    I’m always looking for different things to do with cabbage, which I find a challenge at times, and this dish looks lovely – real comfort food!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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