Butter Garlic Cabbage and Kluski Noodles

Butter Garlic Cabbage and Kluski Noodles

jillerinbott 2

"Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
  2. Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  3. Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
  4. Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.



Absolutely how my Mom used to make it.... I like to add a scoop of cottage cheese to my serving ----

Yummy and satisfying comfort food. I remember my mom used to make something just like this when I was growing up. Followed the recipe exactly, and even though the Kluski noodles were hard to fin...

This was really good, hubby and kids liked it. Two of the 3 kids wouldn't eat the leftovers. Hubby thought leftovers were great although that isn't always an indicator because when it comes to c...

Used red cabbage. So good, I would change nothing!