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Quick Cabbage and Noodles

Quick Cabbage and Noodles

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This is a great quick supper for busy nights, better for you than packaged hamburger meals, and I think it tastes better too! It's really easy to make and my family loves it with biscuits and butter.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet


  1. Cook and stir ground beef and onion in a large skillet over medium heat until ground beef is browned and crumbly, about 10 minutes. Drain excess grease.
  2. Cook and stir cabbage into ground beef mixture until cabbage is just tender, about 5 minutes.
  3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
  4. Stir noodles and cream of mushroom soup into the beef and cabbage until heated through; season with salt and black pepper.
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Very basic affordable recipe that anyone can expand on. If you have a family, this is the perfect base for a recipe. There is plenty to entice the entire family with leftovers. I would take this recipe as a canvas for family creativity.


My family loved this recipe. Instead of using cream of mushroom soup I used 2 cans of Rotel tomatoes (which my family also loves)


Quick and easy to prepare and very tasty. I added a splash of white wine after the cabbage was introduced to deglaze the pan but other than that, I changed nothing.