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Recipe: Cabbage Noodles

A close up of a head of green leaves

Cabbage Noodles

By Norah Hummel, former seed bank manager at Seed Savers Exchange

“I adapted this recipe from one shared with me by Steffen Mirsky, a [former] coworker at Seed Savers Exchange. His mom loved to make it,” notes Norah.

Serves about 4

Steaming cabbage noodles in a cast iron skillet


A close up of a head of green leaves
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  • 1 head green cabbage
  • 1 yellow onion
  • 1 stick butter
  • 2 teaspoons salt
  • 2 tablespoons fresh chopped dill
  • 1 teaspoon fresh ground pepper
  • 1 cup freshly grated Parmesan cheese


Core cabbage, then chop it into thin strips. Slice onion into thin strips. Melt butter in a large, heavy-bottom skillet. Cook onions until translucent, stirring frequently. Add cabbage to skillet, and stir to coat cabbage in butter. Add salt.

Turn burner to medium-low and cover skillet. Allow cabbage and onions to simmer for at least 45 minutes. Stir cabbage mixture periodically, adding water to prevent sticking. After cabbage mixture has caramelized, add dill, cheese, and pepper.

Plated cabbage noodles