A Family Recipe for Cabbage and Noodles

You'll love this traditional Polish recipe that was handed down from generation to generation—and it's good for you, too!

By Becky Ponder, Joppa, Maryland

As appeared in

A healthy, hearty dish that will warm you through and through.


⅛ c. olive oil10 oz. whole-wheat noodles
1 onion, chopped1 tsp. fresh herbs (optional)
1 medium-sized head of cabbage, choppedSalt and pepper, to taste


1. Pour olive oil into large skillet. Add onions and cabbage. Sauté on medium heat until cabbage and onions are translucent. Stir frequently. Sprinkle with water as needed if cabbage begins to stick to bottom of pan.

2. While cabbage is cooking, boil noodles according to package directions.

3. Drain noodles and add to cabbage. Add herbs. Season with salt and pepper.

4. Stir to blend for an additional 5-10 minutes.

Serves 6-8.

Nutritional Information:  Calories: 250; Fat: 6g; Cholesterol: 0mg; Sodium: 180mg; Total Carbohydrates: 46g; Dietary Fiber: 10g; Sugars: 2g; Protein: 9g.

Don't miss Becky's inspiring story about learning to cook from her grandmother.


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Your Comments (7)

I would love to fix the "real" recipe from Becky Ponder's
Grandmother. That is nice that Becky gave us her healthy
version, but that is not the one she fell in love with as
a child. In Becky's story, she loved the noodles, cabbage
and buttery glaze. I am also asking about the "fresh herbs"
question. Thank You!

I'm glad you want to make my grandmother's original version of Cabbage and Noodles. When I first sent the article in I had the buttery version and the olive oil version I use, and it was edited to only the version I make today. I still cook some recipes with butter, but use olive oil when I can for health reasons. I like the olive oil in this recipe because I think it adds to the flavor of the cabbage. However, sometimes I do make it with butter. If you would like to make the buttery version, this is how you do it. Melt 1/4 cup of butter on low heat on the stove and cook the cabbage in the butter. Then follow the rest of the directions in the Guideposts recipe. This recipe is easy to make, but when I've had problems with it is when I don't watch my cabbage carefully and it burns in the butter. See below for the herbs question! And let me know how you like my grandmother's original version.

We too did not know what fresh herbs to try so we used Herbs de Provence which an herb blend. Yes, it was dried herbs, but it was tasty! Give it a try....

I'm glad you liked Cabbage and Noodles. Although the recipe called for fresh herbs, I have also used dried herb blends or a spice blend. In Maryland, people use a lot of Old Bay a spice mixture and I have sprinkled that on top also.

I'd love to try Becky Ponder's "cabbage and noodles" recipe, but I don't know what "fresh herbs" means. Could she tell me what SHE uses? Thanks!

I'm glad to help you with your fresh herbs question, so that you can enjoy Cabbage and Noodles. The fresh herbs are optional so when that is an ingredient in a recipe you can add it or not. I have used basil, chives and oregano, separately and together. I have also used Rosemary. If you like pizza, I would suggest oregano. I love cilantro, but many people do not like it. If you are cooking for kids who like plain food then I bet chopped parsley would be good. When I don't have fresh herbs, I also use a dried spice mixture. The herbs and/or spices give the dish a little color since both the noodles and the cabbage are similar in color. You might try some basic paprika on the dish. Color you add to the top will make it a more attractive dish. When the photographer came to take the picture, I chopped a bunch of fresh herbs and let him decide what we used. Then I let him take home part of the dish. Cabbage and Noodles is the perfect dish for a beginning cook because it is easy and fast to make. I hope this helps, tell me how your dish turned out.

I wanted to make this recipe-but "fresh herbs" isn't enough information for me. I have no clue what herbs to use. Does the recipe owner use herbs? If so, which ones? For those of us who are cooking challenged, we need specifics for seasoning, at least for the first time. Thank you.