Gluten free cabbage and noodles goes from stove to table in thirty minutes flat.
Looking for an easy recipe your whole family will love?
This cabbage and noodles recipe was passed down from my grandma. Affectionately, my family called her “Nanny”. And everything in Nanny’s kitchen was made with love.
So the recipe is also known as Kaposztás tészta (pronounced: kah-poe-stash tey-stah). That’s Hungarian for cabbage & noodles. Or kraut pletzlach in Yiddish. And my Polish, Slovakian, and Ukrainian friends might call it haluski.
No matter what you call it, I call it delicious comfort food: caramelized onions and cabbage in lots of butter tossed with noodles (and love).
Is cabbage good for you?
You bet it is. In addition to being a good source of potassium, folate, and vitamin K, it can also boost your body’s natural defenses against disease. Read more here.
I think Nanny knew it was good for her family. That’s why she had that satisfied smile as she watched us devour our kraut pletzlach.
Let me show you how easy it is to make gluten free cabbage and noodles.
Ingredients you’ll need
- Half of a head of cabbage – Delicious cored and sliced in strips, this is the main ingredient for this recipe.
- An onion – Yellow or sweet or white, it’s up to you.
- A stick of butter – This brings richness and a satisfying mouthfeel to every bite.
- Garlic powder – A sprinkle of this aromatic powder adds a savory kick.
- Salt and pepper – These everyday spices enhance the taste of the dish.
- Chicken broth – You can also go with vegetable broth if you prefer.
- Gluten free egg noodles – This dish is traditionally made with egg noodles.
- and parsley for garnish
Instructions with step by step images
*Free printable recipe card is available at the end of the post.
To begin, slice your onion into thin strips and set aside. Then, core and slice your cabbage into thin strips. I like to use the slicing blade of my food processor to do this. Zip, zip and it’s done.
In a deep skillet, caramelize your onion in butter. This will take about ten minutes to get a nice caramelization over a medium heat. And season with salt, pepper, and garlic powder.
Ooh, look at that nice caramelization in the bottom of the skillet. Be sure to scrape that up with your spatula and mix it in. That’s where the flavor is. It will come into our sauce and make it very scrumptious.
Meanwhile, start cooking your noodles.
Then add your cabbage slices to your caramelized onions. It might look like the cabbage is overflowing, but you can cover the pan for a minute or two, and they’ll cook down pretty quickly. Then mix the sweet onion and cabbage continuing to sauté.
Now add your chicken broth.
Once the cabbage and onion mixture is completely cooked down and browned on all the edges, turn the flame off. By now your noodles should be done. So drain and rinse your noodles and add them to your cabbage and onion mixture.
Finally, stir, garnish with parsley, and serve.
Pro tips and recipe notes
-
- How to core your cabbage: First, remove the thick outer leaves of your cabbage. Then, with a chef’s knife, cut your cabbage in half lengthwise, all the way through the core. Next, you’ll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage and remove it. Now you’re ready to slice it.
- Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge, in the crisper drawer.
- Don’t have a food processor or just don’t feel like taking it out? This mandoline also works for slicing thin strips. Or just slice your onion and cabbage by hand with a sharp chef’s knife into thin strips.
- Traditionally, this dish is served with egg noodles. Today, I used Jovial Foods organic gluten free egg tagliatelle. Schar’s tagliatelle is also good. You can use any type of your favorite pasta.
- This dish can be served as a main pasta meal or as a side dish with meat and green vegetables.
- If you’re following a low carb diet, you’ll find my low carb version of this recipe here.
Want to try Nanny’s quick, cozy dish? Go ahead. There’s still time to make gluten free cabbage and noodles tonight.
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
Love cabbage? Try these recipes
The tastiest low carb stuffed cabbage: this is one of my most popular recipes. If you haven’t made it yet, I show you how with step by step images in this recipe.
How to make super-nutritious sauerkraut: You’re going to love this sauerkraut. There’s nothing like the taste of homemade.
Baby bok choy with sweet and tangy sauce: A type of Chinese cabbage, bok choy is one of the most nutrient-dense foods you can eat.
Zoodle soup with mini meatballs: In this recipe, you’ll chop up baby bok choy and toss it in the soup. Yum.
Surówka: This is a a Polish sauerkraut, carrot and apple salad that’s healthy and delicious.
Watch how to make it!
Gluten Free Cabbage And Noodles
Ingredients
- 1/2 head of cabbage
- 1 large onion
- 8 tablespoons (one stick) of butter
- 1/2 teaspoon of salt
- dash of pepper
- 1/2 teaspoon of garlic powder
- 9 ounces of gluten free egg noodles
- 1 cup of gluten free chicken broth
- parsley
Instructions
- Slice your onion into thin strips and set aside. Then core and slice your cabbage into thin strips.
- Start to boil a pot of water to cook your noodles in.
- Melt your butter in a deep skillet over a medium heat. Add onions and cook until caramelized, about ten minutes. Season with salt, pepper, and garlic powder.
- Then add your cabbage slices. It might look like they’re overflowing, but you can cover the pan for a minute or two and they’ll cook down pretty quickly. Then mix the onion and cabbage continuing to sauté.
- Add chicken broth to your cabbage mixture and stir.
- Meanwhile, your water should be boiling and you can start to cook your noodles according to the package directions.
- Once the cabbage and onion mixture is completely cooked down and browned on all the edges, about 15 more minutes, turn the flame off.
- When your noodles are done, drain and rinse them and add them to your cabbage mixture. Stir and serve garnished with parsley.
Notes
- How to core your cabbage: First, remove the thick outer leaves of your cabbage. Then, with a chef's knife, cut your cabbage in half lengthwise, all the way through the core. Then you'll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage, and remove it. Now you're ready to slice it.
- Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge, in the crisper drawer.
- Don't have a food processor or just don't feel like taking it out? This mandoline also works for slicing thin strips. Or just slice your onion and cabbage by hand with a sharp chef's knife into thin strips. It's up to you.
- Traditionally, this dish is served with egg noodles. Today, I used Jovial Foods organic gluten free egg tagliatelle. Schar's tagliatelle is also good. You can use any type of pasta you like.
- This dish can be served as a main pasta meal or as a side dish with meat and green vegetables.
- If you're following a low carb diet, you'll find my low carb version of this recipe here.
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[…] the previous post, I shared the cabbage and noodles recipe that was passed down from my grandma. We affectionately called her “Nanny”. Everything in […]