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Pennsylvania Dutch Cabbage and Noodles

This is pretty simple and tasty cabbage recipe that I make frequently for dinner.


  • 1 tablespoon canola or corn oil
  • 1 medium onion, chopped
  • 1/2 head cabbage, coarsely chopped
  • 1/2 cup water
  • 2 cups whole wheat or egg noodles, cooked salt, pepper
  • 1/4 cup cheese, cheddar or goat work well, shredded (optional)


Heat the oil in a large frying pan and add the onion. Cook until the onion begins to become transparent. Then add the cabbage and the water. Reduce the heat a bit and stir occasionally.

When the cabbage is steamed through, add the cooked noodles, salt and pepper to taste and stir gently. Divide onto 2 plates and sprinkle with cheese.

If you want to make this extra special, toast some breadcrumbs in a little butter and add those to the top of the dish before serving.

Submitted by Inez Whipple, Tucson CSA