The title of this post was chosen very carefully, because it really is mostly cabbage with a few rich and buttery egg noodles thrown in for good measure. Though it might be more well suited for a side dish than a main one, we gladly eat it on its own. I can see it being particularly tasty with some pork tenderloin or some pork chops.
Though nothing about this dish is hard, I will admit it uses quite a few dishes. If you can think of how to tweak it so that it doesn’t, let me know!
Roasted cabbage with egg noodles
Adapted from Kalyn’s Kitchen Roasted Lemon Cabbage and various recipes for egg noodles and cabbage (not to be confused with cabbage and egg noodles – it’s a subtle distinction!)
Serves 4 as a main dish, probably 8 as a generous side
- 1 head of green cabbage
- 1 lemon, juiced
- 4 T olive oil (separated)
- 2 T butter
- 1 onion, sliced thin (we used red, but you could use any kind you have)
- 2 cups egg noodles
- salt and pepper
- Preheat oven to 450 degrees Fahrenheit. Mix the juice of the lemon with 2 T olive oil.
- Cut cabbage into four wedges and cut out the core. Cut each of the fourths in half (8 total wedges) and line up on a baking sheet. Brush the lemon mixture on the first side and sprinkle with salt and pepper. Flip to the other side and do the same thing. You may not use all of the lemon mixture even if you’re generous, but save the extra to add at the end for a little extra flavor. Put into preheated oven and bake for 15 minutes.
- While that is baking, slice your onion and place water for the egg noodles on to boil.
- After 15 minutes, flip the cabbage to the other side. Some pieces will fall apart, so just do your best to put them back together. Put back in the oven for another 10-15 minutes, depending on how roasted you want them. (We usually like our veggies with a bit of crunch left after cooking.)
- When your water comes to a boil, add the egg noodles and cook them to your desired doneness. Drain.
- Meanwhile, heat a large skillet over medium heat with the butter and the remaining 2 T olive oil. Once hot, add onions and allow them to soften and start to brown.
- Once onions are browned, add egg noodles and stir to combine. Turn the heat down to medium low.
- When cabbage is done, remove and cut each wedge into bite sizes pieces.
- Add cabbage to noodle and onion mixture. Mix and add salt, pepper and leftover lemon mixture to taste. You can also add more butter for a richer flavor.
Not a culinary masterpiece, but a dish that for some reason after we made it I couldn’t stop thinking about it. I figure, as humble as it is, it’s a keeper!