“My husband ate a noodle and cabbage dish as a child that was called "krautfrekels", fixed for him by his German grandmother. Since there wasn't a recipe for this dish in the family, I made up this one, which he loves just as much. The original dish didn't have any tomato element, but my husband used to douse it with lots of ketchup. I use spaghetti sauce instead. This is a fast and easy recipe, low in fat, and delicious. We eat it as a vegetarian main dish with some cooked carrots, or corn. It's also excellent as a side dish with roasts or chops.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 head cabbage, chopped
  • 1 large sweet onion, chopped
  • 1 (16 ounce) jar spaghetti sauce
  • 14 teaspoon cayenne, more to taste
  • 12 teaspoon paprika
  • salt and pepper
  • 1 (10 ounce) package wide egg noodles

Directions

  1. Heat oil over medium/high heat in a large skillet or pot.
  2. Saute onion, stirring frequently, for 3 minutes.
  3. Add cabbage and continue cooking and stirring for another 5 minutes, until onion is soft and cabbage is wilted.
  4. Add spaghetti sauce and seasonings to skillet and stir to combine well.
  5. Turn heat to low and cover the pan, allowing to cook for around 35-40 minutes.
  6. Cook egg noodles according to package.
  7. Drain, and add to the cabbage and onions in the skillet.
  8. Serve as a vegetarian main dish with some steamed carrots and bread, or as a side dish with roasts or chops.

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