Caramelized Cabbage Noodles (Káposztás Tészta)

Why You’ll Love This Recipe

• Deeply caramelized, peppery-sweet cabbage that tastes like more than the sum of its parts.
• Weeknight-friendly: one skillet plus a pot of noodles, done in under an hour.
• Pantry staples with budget-friendly ingredients and big comfort.
• Texture heaven: silky noodles, crisp-edged cabbage, buttery gloss.

Grocery List

• Produce: 1 medium green cabbage
• Dairy: Unsalted butter
• Pantry: Broad egg noodles, neutral oil (sunflower/canola), kosher salt, black pepper, granulated sugar (optional), caraway seeds (optional)

Full Ingredients

For the Caramelized Cabbage

• 1 medium green cabbage (about 2 lb / 900 g), cored, quartered, and finely shredded (about 8 cups packed)
• 2 tbsp neutral oil (sunflower or canola)
• 1 tsp granulated sugar (optional, helps browning)
• 1 tsp kosher salt, divided (1/2 tsp for pre-salting, 1/2 tsp during sautéing)
• 1/2 tsp caraway seeds (optional, classic but not mandatory)

For the Noodles & Finish

• 12 oz (340 g) broad egg noodles
• 1 tbsp kosher salt for pasta water
• 2 tbsp unsalted butter, plus 1 tbsp for serving
• 1/2 tsp kosher salt, or to taste
• 1 tsp freshly ground black pepper, or more to taste
• 2–4 tbsp reserved pasta cooking water, as needed for gloss

Step-by-Step Instructions

Step 1: Prep and pre-salt the cabbage

Remove any tough or blemished outer leaves. Quarter the cabbage through the core, remove the core, and finely shred using a sharp knife or mandoline. In a large bowl, toss the shreds with 1/2 teaspoon kosher salt and the sugar (if using). Let stand 10 minutes to draw out a little moisture, which speeds browning.

Step 2: Heat the pan and begin the sauté

Heat a large, heavy 12-inch (30 cm) skillet or braiser over medium-high heat until the oil shimmers (about 375°F/190°C surface temperature if using an infrared thermometer). Add the oil, then the cabbage. Cook, stirring every couple of minutes, until the cabbage first releases liquid and then begins to sizzle and take on color, 12–15 minutes. Sprinkle in the remaining 1/2 teaspoon salt and the caraway seeds (if using).

Step 3: Push for deep caramelization

Reduce heat to medium (about 325°F/165°C surface). Continue cooking 10–12 minutes, stirring occasionally and scraping up browned bits, until the cabbage is deeply golden with some crisp, mahogany edges. For extra crackly bits, spread the cabbage in an even layer and leave it undisturbed for 2–3 minutes at a time before stirring.

Step 4: Boil the noodles

While the cabbage cooks, bring a large pot of water to a rolling boil (212°F/100°C). Salt generously with 1 tablespoon kosher salt. Add the egg noodles and cook until just shy of al dente, 7–8 minutes or per package directions. Reserve 1/2 cup (120 ml) pasta water, then drain.

Step 5: Bring it all together

Let the cabbage cook undisturbed for a final 2–3 minutes to build extra crisp edges. Add the drained noodles to the skillet along with 2 tablespoons butter and 2 tablespoons reserved pasta water. Toss vigorously over medium heat until the noodles are evenly coated and glossy and the cabbage is distributed throughout, 1–2 minutes. Add more pasta water as needed for silkiness.

Step 6: Pepper, taste, and serve

Season with the remaining 1/2 teaspoon kosher salt (or to taste) and the black pepper. The pepper should be assertive and fragrant. Off the heat, dot with the remaining 1 tablespoon butter so it melts into little pools. Serve immediately with extra pepper at the table.

Pro Tips

• Use the widest, heaviest skillet you have; crowding slows browning. A 12-inch pan is ideal for a 2 lb cabbage.
• Resist constant stirring—short periods of undisturbed contact create those beloved crisp, caramelized bits.
• Freshly ground black pepper makes a big difference; grind it coarsely for pops of warmth.
• Keep some pasta water handy; its starch helps the butter cling to noodles for a glossy finish.
• If the pan looks dry while caramelizing, add 1–2 teaspoons oil. If it scorches, splash in a tablespoon of water to deglaze and keep going.

Variations

• Smoky bacon version: Render 4 oz (115 g) diced smoked bacon or slab szalonna until crisp, then sauté the cabbage in the drippings (reduce or omit the oil). Toss in a pinch of sweet Hungarian paprika off heat.
• Onion-brown butter: Sauté 1 thinly sliced yellow onion with the cabbage, and finish with brown butter instead of regular butter for nutty depth.
• Vegan: Use all oil or a plant-based butter alternative and egg-free wide noodles. Season generously with pepper and a pinch of smoked paprika for extra savor.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat in a skillet over medium heat with a splash of water, then finish with a bit of butter or oil to re-crisp the cabbage edges. The caramelized cabbage component can be made up to 3 days ahead and refrigerated; cook the noodles fresh and toss together just before serving. Freezing is best for the cabbage only (up to 2 months); cooked noodles become soft after freezing, so freeze the cabbage and combine with freshly cooked noodles later.

Nutrition (per serving)

Approximate: 500 calories; 17 g fat; 74 g carbohydrates; 13 g protein; 6 g fiber; 2 g sugars; 620 mg sodium. Values will vary based on brands and salt usage.