Creamy Cabbage with Noodles

Creamy Cabbage with Noodles
  • 5 tablespoons butter, divided
  • 1/2 medium head cabbage, cut into 1-inch chunks
  • 1 large onion, cut into 1-inch chunks
  • 1 teaspoon Diamond Crystal® Kosher Salt
  • 1 teaspoon ground black pepper
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 8 ounces dried egg noodles


  1. Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
  2. Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal(R) Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
  3. Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  5. Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
  6. Cover and bake until mixture is hot and bubbly, about 30 minutes.

03/29/2018
Creamy Cabbage with Noodles, recipe PT15M PT1H 5 455 calories

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