There isn’t a recipe card for the Cabbage and Noodles recipe, it’s just something we know, love and make. I’d like to think it’s of German descent and I’m pretty sure that’s what mom would say but I don’t really know. Cabbage and Noodles is a side that is particularly good with pork so I’ll also be sharing our favorite marinade that we use with pork chops and pork tenderloin.
Cabbage and Noodles
The simplicity of this recipe and the nutritional benefits of cabbage make it the perfect side. It pairs well with all meats and not just pork. The process is very simple. I boil the noodles while sauteing the cabbage, when the noodles are done I add them to the cabbage, stir, add salt and then a generous amount of pepper and I’m done. It’s just that easy and this side really does get rave reviews. The flavor you get when combining noodles and sauteed cabbage is very difficult to describe so you will have to take my word on this one. It’s good!
The Marinade
The pork marinade was Tom’s find. Since he does the grilling I had him do the research. He found the marinade on the Allrecipes site and we use it for pork chops and pork tenderloin as pictured above. I prefer marinating overnight especially if you have a large piece of meat like a tenderloin. Placing the meat side down and the fatty side up will help in the absorption of the marinade. I will add that the marinade recipe that I’m including was enough to do an 8 lb tenderloin, you know the large pieces you get at club stores. You will see that it was cut in half for grilling. OK – it’s ready for the grill.
Marinade Recipe
- 1/2 cup water
- 1/3 cup light low salt soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons lemon pepper seasoning
- 2 teaspoons minced garlic (I use more)
- Mix all ingredients and marinate in refrigerator at least 2 hours.
Have you ever eaten a dish like cabbage and noodles? Maybe you have another cabbage recipe that is loved by your family. The Sock Box 10 community would love to hear from you. Please leave a comment below. Oh- and if you are on Pinterest, please consider pinning the picture below.
Thanks so much for stopping by, Rose
- 1 head of cabbage
- 1 stick of salted butter
- One 12 oz package of wide egg noodles. I like to buy the No Yolks and I used the dumpling size in the post.
- Salt and pepper to taste
- Cook noodles according to the package directions.
- Chop cabbage to your desired size.
- Melt butter in a large skillet and add cabbage.
- Saute cabbage. I prefer the cabbage a little firm.
- Drain the noodles, add to the cabbage and stir.
- Salt and pepper to taste.
- I suggest adding a generous amount of pepper.
My mom would “fry” noodles after they were boiled – throw them into a skillet with melted butter, chopped onion, and stir them around until they were starting to get a little “crispy” on a few edges. I can taste this with the sauted cabbage, which my family already loves all on it’s own!!! Our favorite cabbage recipe is pretty simple – brown smoked sausage in a skillet, remove when browned; add a stick of butter, sliced onions and a small head of cabbage, chopped of course. Saute until cabbage is done to your liking. Add sausage back in, and throw in a handful (2 tbsp. or so) of brown sugar; stir and cook until sugar melts and everything begins to carmelize. Add sault and pepper to taste and serve. I also have an Italian recipe with 1 lb. Italian sausage, crumbled and thoroughly cooked; 1 can of Italian seasoned diced tomatoes; 1 head of cabbage, chopped; cook until cabbage is wilted, adding more liquid (water or red wine) if needed. Serve over penne or bow-tie pasta with a healthy sprinkle of freshly grated parmesan cheese. Needless to say, cabbage is not just for St. Patrick’s day at our house!!
Colleen- thanks so much for sharing the recipes! They sound absolutely fabulous. This is a great example of how families have their own take on recipes which makes it special and worth passing down through generations. For me, this is what makes food a tradition and definitely worth sharing. Priceless! Thanks again for taking the time to share this with the Sock Box 10 community, I know they will appreciate it. Rose