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Butter Garlic Cabbage and Kluski Noodles

Butter Garlic Cabbage and Kluski Noodles

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jillerinbott

Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
  2. Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  3. Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
  4. Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.
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Reviews

jingo55jo
2
6/14/2013

Yummy and satisfying comfort food. I remember my mom used to make something just like this when I was growing up. Followed the recipe exactly, and even though the Kluski noodles were hard to find (they were on my shopping list for almost a month before I found them at a market), they proved to be so perfect in this recipe that I was glad I hadn't substituted some other noodle. Bonus: it was even BETTER the next day!

Lisa camphire
1
1/1/2014

Absolutely how my Mom used to make it.... I like to add a scoop of cottage cheese to my serving ----

Goodmaker
0
11/9/2014

This was really good, hubby and kids liked it. Two of the 3 kids wouldn't eat the leftovers. Hubby thought leftovers were great although that isn't always an indicator because when it comes to cooking, I think he keeps his bar low for the sake of my self esteem. I've come a long way since we started out but apparently you never really forget...I do think it's best freshly made and next time I may serve it as a side to a meat main. ;)