Hungarian Cabbage Noodles


Food, like a loving touch or a glimpse of divine power, has the ability to comfort. What’s your favorite comfort food?

Mine, which you should all know by  now, is hot out of the oven potato kugel. Freshly fried schnitzel. Fried rice with extra egg. Fresh crusty bread and butter. Chinese food. Some sort of pasta and cheese. Chocolate. And of course a bowl full of these cabbage noodles.

Cook up a bag of your favorite Egg noodles ( be sure to salt the water ). Controversial if it’s bow tie noodles or square shaped. Oodles . But it definitely must be egg noodles.

Hungarian Cabbage Noodles

Recipe by Chez Chaya


  • 1 bag egg noodles, cooked according to package directions in salted water

  • ½ cup oil

  • 1 (14 ounce) bag green cabbage

  • 1 onion, diced

  • 2 tablespoons sugar

  • 1 teaspoon kosher salt, divided

  • ⅛ – ¼ teaspoon black pepper


  • Heat the oil in a large sauté pan over medium heat. Add the cabbage, onion, sugar, and ½ teaspoon salt. Reduce heat to medium-low and cook, stirring every 10 minutes, for 30 minutes. Make sure to scrape the sides and bottom of the pan to prevent anything from burning.
  • Add the remaining salt and black pepper. Sauté for an additional 20 minutes, stirring, until it turns a caramel color.
  • Mix in the cooked noodles. Let meld together for 5 minutes, then taste and adjust seasoning as needed. If you want the noodles crispier, then cook longer in the pan.


  • I always make several batches of this at once and divide into freezer bags. It’s the ultimate freezer stash


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