Cabbage and noodles, two lowly foods, often overlooked in favor of things that are far more exciting and exotic. I’ve even heard cabbage be called names, such as “ditch weed“. Cabbage is also cheap, especially this time of year, and despite rising prices in the grocery store.
Historically speaking, cabbage has always been a lowly food, never associated with snobbery or fine dining. That doesn’t mean it shouldn’t be on our grocery list or on our dinner plates, however. Like it’s fancier relatives, broccoli and cauliflower (there are a lot of others too!), it’s really good for us. It’s also versatile, appearing in a myriad of places where we’d not expect to see it, masquerading like a Mardi Gras reveler, dressed up in a costume. Shredded cabbage, hidden in a meatloaf, is one of my favorite ways to sneak in some vegetables when no one is looking too. It’s also the traditional topping on a fish taco, adding both texture and flavor, as well as balancing the spicy salsas that we often pour over tacos.
Cabbages and noodles is a dish on its own. The cabbage isn’t really the star, but it is a critical part of the supporting cast. Cooked with the noodles in caraway flavored water, drained and then tossed with sour cream, it’s a dish that is filling without accenting its lack of meat. It’s only slightly “exotic” using the caraway, and the flavor of both caraway and cabbage is mellowed considerably by the sour cream.
Noodles and cabbage
- 1 16 oz. package wide noodles
- 1 small head cabbage, cut into 1/2″ wide strips & core diced
- 1 c. sour cream, room temperature
- 1 tbsp. caraway seed
- 1/2 tsp. salt
- salt & pepper to taste
Bring large pot of water to a rolling boil over medium high heat. Add 1/2 tsp. salt and caraway seed to water. Stir in noodles. Cook for about 3 minutes, then add cabbage. Cook for another 4-8 minutes or until noodles are tender. Remove from heat and drain. Stir in sour cream. Add salt & pepper to taste. Serve hot.