Vegan Cabbage and Noodles

When I first wanted to start this blog, this was one of the first dishes that came to mind.  It makes me think of home.  Americans with Slovak roots are very familiar with Cabbage and Noodles.  It’s a blend of two Slovak dishes, Strapačky and Halušky.  Because bryndza, a sheep milk cheese popular in Slovakia, was hard to find in the U.S., and green cabbage was abundant, cabbage and noodles was born.  I can only speculate as to why the potato dumplings in Halušky were replaced by broad noodles.  To me, it is the epitome of comfort food.

Unfortunately, finding broad noodles without eggs in them is tantamount to finding a needle in a hay stack.  If they are out there, I have no idea where they are.  If they are not, they should be.  I would buy bag after bag and fill my basement up, like I was preparing for the apocalypse.  In the end, I have landed on an Italian noodle, Sagne A Pezzi (translates in English to: “little broken pieces of lasagne”), which is totally vegan.

While this recipe has few ingredients, each one plays an important role, especially the salt and black pepper. Don’t be shy with either. And if you want to punch up the flavor even more, add a bit of sauerkraut before serving. 

Vegan Cabbage and Noodles

9 oz sagne a pezzi pasta (or half of a 1.1 lb bag)

1 large head cabbage, chopped

½ large onion, chopped

5 Tbsp vegan butter

1 tsp caraway seed

salt, to taste (I tend to add a good bit!)

black pepper, a generous amount

1. Prepare pasta according to the directions on the box or bag. 

2. Once pasta is done, in a large heavy pot, melt butter.  Add onions, cabbage, caraway, salt and black pepper.  Continuously stir over med-high heat until cabbage has cooked down and onions are golden.

3. Add drained pasta, and continue stirring for another minute or two.  Remove from heat.  Taste, and make any additional adjustments (more salt, more caraway, etc), if necessary. Serve.

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