Creamy-or-Not Cabbage and Noodles

Name: Creamy-or-Not Cabbage and Noodles
Total time: PT-496083H38M33S
Ingredients: 2 tablespoons neutral oil; 2 tablespoons butter; 2 medium onions, thinly sliced; Salt and pepper; 1 1/2 pounds green cabbage, cored and thickly sliced (about 12 cups); 6 ounces wide egg noodles, cooked to al dente and drained, 1 1/2 cups cooking water reserved; 3/4 cup sour cream or creme fraiche, or more as necessary, optional; 1/2 cup chopped fresh dill

Photo: Adam Ried

BY Adam Ried

PUBLISHED April 15, 2024

Here we have no-nonsense comfort food from countries throughout Central and Eastern Europe, many of which have their own twists on it. For instance, paprika shows up often, as does caraway, which I love.

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I developed this recipe with neither, favoring fresh dill, which I love as well. If you want to try caraway at some point, add about 2 teaspoons to the pot along with the cabbage, and replace the dill with about 1/3 cup chopped fresh parsley.

A creamy element can also be a moving target, sometimes present and sometimes not. Sour cream is most common, though I prefer crème fraîche for its gentler tang. Over the years, though, I’ve edged into the non-creamy camp, most often making the dish ‘straight up’, so to speak. So here I’ve made the creamy ingredient optional. Choose your adventure, as they say.

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