Kim Biegacki


This is a staple dish that comes from both my husband's family side and my Step-dad's Polish side too. I just love this dish; however, I do not make it often because I do splurge and use an entire stick of butter in this dish. YUM!!! This is not exactly how either family makes it but how I have adjusted it to our liking. My husband does not like cooked cabbage but he will eat Savoy cabbage (I think cause it is not as strong in taste as other cabbages) so I changed it up that way and omit the onions when he is eating it as well. I added carrots mostly for color and a light flavoring too.

I love serving this with City Chicken, which I will post the recipe for below.

pinch tips: How to Wash Fruits & Vegetables



6-8 people


10 Min


20 Min


Stove Top


bag (8 oz) of extra wide egg noodles
head of savoy cabbage, chopped
1 medium
carrot, shredded
1/2 medium
onion, diced --- (sometimes i don't use onion)
1 stick
salt and pepper to taste

Directions Step-By-Step

Chop up the cabbage and onions. Shred the carrot.
Now, place your butter in a large saute pan and add your cabbage, onions and carrots. Sauting them for about 10 - 15 minutes or so. While this is cooking prepare the noodles as directed.
(forgot to take a pic of this w/o the noodles added).
When noodles are cooked, drain water and then add them directly to your saute pan. I like stir this around in the pan but I also like to let it sit just a little bit, so that the noodles get a little browned on one side and just a touch crispy. (Hope that makes sense). I just love it that way.
Salt and pepper to taste and now it's ready to eat!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Pasta
Regional Style: Polish