Hungarian Cabbage and Noodles

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.

5 from 2 votes

This classic Hungarian cabbage and noodles recipe (Káposztás Tészta) combines buttery sautéed cabbage and tender egg noodles for a comforting, make-ahead-friendly side dish.

Prep Time15

Cook Time55

Total Time1 10

Course: Sides

Cuisine: Hungarian, Polish

Servings: servings

Author: Lynne Webb

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 or light cream

Instructions

Preheat the oven to 350°F and lightly coat a large, shallow casserole dish with nonstick spray.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain and set aside.
While the noodles cook, melt the butter in a large skillet over medium heat. Add the onion and sauté until softened slightly, about 3 to 4 minutes.
Add one-third of the sliced cabbage, season with salt and pepper, and cook until wilted, about 4 to 5 minutes. Repeat in batches with the remaining cabbage, seasoning each time.
Once all the cabbage is in the pan, continue cooking, stirring often, until lightly caramelized, about 25 minutes total.
Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom. Taste and adjust the seasoning as needed.
Stir in the half-and-half and cook for 1 more minute. Add the cooked egg noodles and mix until evenly combined. Taste again and season with additional black pepper, if desired.
Transfer the mixture to the prepared casserole dish. Cover tightly and bake for 45 to 50 minutes. Uncover and bake for 10 minutes more, then serve warm.

Notes

Make Ahead, Storage, and Leftover Tips

This dish can be assembled ahead and baked later. Prepare up to the baking step, cover, and refrigerate for up to 2 days. Add about 10 minutes to the baking time if chilled.

Leftovers keep well for up to 3 days and reheat best in a 325°F oven, tightly covered, for 30 to 45 minutes depending on the portion size. For quicker reheating, use the microwave at 70% power, stirring occasionally for even warming.

Nutrition