Cabbage and Noodles

“A dish from the old country. Not quite like the others already on Zaar. Adapted to modern times too w/ a few shortcuts. It still takes forever to cook, but the prep couldn't be simpler now. Grandma always says when you think you've cooked the veggies enough, cook them that much longer again. We often serve this at Jewish holiday meals and at Thanksgiving.”

Ingredients Nutrition

  • 34 cup butter (1.5 sticks, original recipe uses 2 sticks)
  • 36 ounces frozen chopped onions (3 12 ounce bags)
  • 40 ounces tri colored coleslaw mix (I use 3 bags of tricolored slaw, which is red and green cabbage with carrots, weight amount is appro)
  • 12 ounces fine egg noodles
  • pepper


  1. Slowly saute onions in butter until they are a golden brown.
  2. Pepper to taste.
  3. Add cabbage to onions in batches as it cooks down.
  4. Cook, cook, and cook some more, stirring occasionally until the whole mixture has cooked down and is turning golden brown. This is the step that takes so long.
  5. When vegetables are about done, cook the noodles as directed on the package.
  6. Mix noodles and vegetables well.

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