Pan Fried Cabbage & Noodles Recipe (2024)

5 from 2 votes

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

• 4 Tbsp. butter – The original recipe is 1 full stick (8 oz.) of butter. It's totally up to you whether or not you use 1/2 or 1 full stick
• 1 large cabbage – sliced
• 1 12 oz. egg noodles – cooked to package directions and drained
• 1 large medium/hot pepper I like to use a Jalapeno pepper without veins or seeds, but here is where you can really adjust the heat of this dish. Use a bell pepper if a Jalapeno is too spicy, or use the seeds with the Jalapeno for more spice
• 1 tsp. garlic powder
• ¾ tsp. salt – divided
• ¼ tsp. ground black pepper

• Melt butter in a large (12-inch preferred) non-stick frying pan over med-high heat

• Add cabbage and cook down for about 10 minutes – stirring occasionally, and turning cabbage over so the top layer gets some time at the bottom – until cabbage is tender and translucent (Honestly, I prefer my cabbage turning a bit brown – I think it tastes better)

• Add more butter or olive oil – if needed

• Add jalapeno, garlic powder, 1/2 tsp. of the salt and pepper – stir in

• Add cooked and drained noodles

• Cook a few more minutes to distribute the flavor

• Add the additional 1/4 tsp. of salt – if needed

  See Also

  Eggplant Parmesan Recipe

• Serve with warm bread

*removing the veins and seeds from the jalapeno will take some of the heat away from the pepper

*If you don’t like spicy food, you can make the recipe without the hot pepper

*my humble opinion…I think that when the cabbage starts to brown is when it is the best-tasting

• My mom used to cook this recipe with one whole stick (8 oz.) of butter. While I think butter makes everything better, I cut the amount in half. It’s up to you whether or not you want to increase the amount to the original recipe

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nutrition facts are only an estimate