Who doesn’t love something cheap and cheerful – especially when it comes to dinner!?! But cabbage and noodles?
You’re either trying to fathom the combination in your head, or you’re reminiscing about growing up with this comfort food. In our house, cabbage and noodle squares, or zeljove krpice (in Slovenian), were nothing we particularly got excited about as kids but to my mom, it was something she could serve to her family that was filling, inexpensive and quick. Today, this dish is classic comfort food in my books.
In my version, I use savoy cabbage as I find the leaves softer and cook much quicker than green cabbage. Plus, the grooves and texture in the leaves are perfect for collecting the bits of onion and bacon. Of course “traditionally”, you would use bacon-bacon, but turkey bacon is what I keep in my fridge so that’s what goes in my pot.
If you want to make this dish even simpler, you could forego making the noodles yourself and just use store-bought egg noodles – I suggest the wide kind if you can find them. Even though the dough doesn’t take long to make, I can understand that some nights you just can’t even. Don’t feel guilty, it was only years later (yesterday) that my mom admitted she often used store-bought noodles and if my mom says it’s ok, it’s 1-0-0-0% OK.
All-in-all, this is a really easy recipe to make any night of the week or on a lazy weekend. The ingredients are simple and you could surely add your own spin to make it your own. If you enjoy cabbage, you’ll love the addition of noodles and how the two combine together. It makes a great main or side dish. Or, a great stand-by-the-stove-and-eat-it-right-from-the-pot dish.
To me, this is a classic Slovenian dish but if you grew up in a Polish household, it could very well possibly be a classic Polish dish…or Hungarian…or Irish…or German. That’s what happens to the good recipes, everyone gets their hands on them and make their claim. Who was it that invented pizza again – was it the Italian or the Chinese? 😉
enjoy | liz | xo
- 1-3/4 cups of all-purpose flour
- 2 eggs
- 2 tbsp water
- 10-12 leaves of savoy cabbage
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 1 onion, chopped
- 3 strips of turkey bacon, sliced
- 1/4 tsp of cumin
- To make the noodles, add the flour to a medium bowl and make a well. Add the eggs and water and whisk lightly with a fork, slowly working in the flour to form a dough. Knead with your hands until smooth.
- On a lightly floured surface, roll out the dough as thin as possible. Using a pastry cutter or sharp knife, cut into strips about 1" wide, then cut cross-wise into squares. Set aside.
- Remove the ribs from the cabbage leaves and cut the leaves to approximately the same size as the noodles. Set aside.
- Bring a large pot of salted water to boil. Add the noodles, bring to a boil and then reduce to simmer for 10 minutes, until noodles are cooked. Set aside 1/2 cup of the cooking water and drain.
- In a large saucepan, melt the butter. Add the sugar and wait for it to brown slightly. Then add the bacon and onion and cook until onions are browned and bacon is slightly crispy.
- Add the cabbage to the saucepan, along with the cumin and a pinch of salt (to taste). Gently toss with onion mixture. Add in the cooking water and allow the cabbage to cook for 8-10 minutes, stirring from time to time.
- Once cabbage is cooked, add in the noodles, stir together, let cook together for 2-3 minutes and then remove from stove top. Serve warm.
- Use store-bought (wide) egg noodles instead of making your own.
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