Reviewed: Jun. 30, 2012

I was looking for a 'comfort food" recipe to use up a head of cabbage that I got in my organic bag this week. This totally fit the bill. I did add some shreaded carrot (also in the bag) to add some color and extra vitamins. Very yummy!!

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3 users found this review helpful

Reviewer:

OmaCindy

Reviewed: Jun. 19, 2012

i was skeptical given the simplicity and the limited number of ingredients. BUT, it turned out to be delicious! and, i even used whole wheat noodles, since i didn't have egg noodles. yum indeed. plus, it's a fabulous way to use up all that cabbage in the fridge!

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1 user found this review helpful

Reviewer:

cookette123

Reviewed: May 28, 2012

My son gave this 5 stars...and he almost never does that! I should start by saying that I don't know if I should even review this recipe because I did not stay true to it as written (we gave it 4 stars as written but did make some changes this 2nd time through). I started by browning a pound of diced bacon and when it was crisp, removed it and then sauteed the cabbage and onion together slowly in the bacon fat until nice and carmelized. The I added the bacon back in plus 3 cloves of minced garlic. Then added in cooked homemade noodles. It was sooo good. Thanks rlecook!!

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7 users found this review helpful

Reviewer:

jeniferken

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Hemet, California, USA

Reviewed: Apr. 26, 2012

I'm from western PA, and many, many moons ago, my step-grandmother (who is hungarian) and another friends mother taught me to make this, however they taught me to add potatos to this, it is wonderful! I still make it many moons later!

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5 users found this review helpful

Reviewer:

sharpshooter

Cooking Level: Expert

Home Town: Penn Run, Pennsylvania, USA

Living In: Ash Fork, Arizona, USA

Reviewed: Apr. 18, 2012

The secret to this recipe is to cook the cabbage for a very long time over very low heat until it is all light brown and carmelized. This gives it a delicious sweet flavor that is not cabbag-y at all. If the cabbage seems to be sticking, add more butter or a little oil. I add salt while it is cooking to help sweat out some of the water inside the cabbage leaves. I also do not use onion but it would definitely be a nice addition. My Hungarian grandma always made this and now I make it for my family. No matter how much I make, we eat it all in one sitting. It is also very inexpensive. Can be a side dish or main dish.

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51 users found this review helpful

Reviewer:

juliachild

Cooking Level: Expert

Reviewed: Apr. 13, 2012

My Grandma made this all the time when I was growing up. She started with a pound of bacon diced. Brown the bacon and remove it, SAVE the bacon grease. Next, saute the cabbage and onion in the bacon grease. Meanwhile, cook the noodles al dente, then drain and add in the bacon and cabbage/onion mixture! Not exactly the healthiest dish in the world, but she lived to be 93 years old. And, you know it's gotta be a good recipe when the directions start with "Brown a pound of bacon and SAVE the bacon grease"

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36 users found this review helpful

Reviewer:

bkush

Reviewed: Apr. 9, 2012

I'm about to make this tonight and am VERY excited. I LOVE egg noodles and browned butter and I love cabbage so I'm sure this is going to be most excellent!

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4 users found this review helpful

Reviewer:

John

Reviewed: Apr. 7, 2012

There is nothing really wrong with this recipe - it just isn't much is the flavor department....even with the butter it was just middle of the road for us.

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5 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Mar. 26, 2012

This is exactly how we make our cabbage and noodles, except I add some garlic powder for extra flavor. This recipe is super simple and satisfying...YUM! :)

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15 users found this review helpful