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Carmelized Cabbage with Noodles

1 head green cabbage, or Napa cabbage

1 -2 T. butter

sea salt

optional additions: finely sliced sweet onion or scallion, oyster or crimini mushrooms, etc.

12 oz. noodles (egg noodles, fusili, or rotini for example)

optional topping: Buttered bread crumbs

Cook pasta according to package directions.

Meanwhile, core cabbage and slice thinly. Melt butter in large saucepan. Add onion, if using, and cabbage and cook over medium heat, stirring often. Cabbage should wilt, then liquid will cook off, then cabbage will begin to brown slightly and carmelize. If using mushrooms, add after cabbage wilts.

Serve over noodles.

To top with buttered bread crumbs, melt additional 1 T. butter in pan. Add 1-2 slices of bread that have been cut or torn into small pieces. Sprinkle with salt and herbs de provence if desired. Saute until just beginning to get brown & toasty. Sprinkle over top of noodles & cabbage.


Serves 4-6

*contributed by CSA barn helper, and farmer John's mother, Kay Good



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