Braised Polish Noodles with Cabbage

  • Yield 4 servings

A vegetarian version of a classic Polish dish starring cabbage, noodles and a smattering of caraway seeds.


Salt, to taste
8 ounces dried noodles
1 tablespoon olive or canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon caraway seeds
1 large head green cabbage, shredded
1 large granny smith apple, peeled and chopped
Freshly ground black pepper, to taste
1/4 cup sour cream or plain yogurt, for garnish (optional)


  1. Bring a large pot of salted water to a boil. Add the noodles and boil 10 to 12 minutes until tender. Drain in a colander and rinse with cold water. Set aside.
  2. Heat oil in a large skillet over medium heat. Add onions, garlic and caraway seeds; saute 2 minutes until the onions are soft. Add cabbage and apples; saute 4 minutes or until tender. Add cooked noodles to the pan, mix well and season with salt and pepper. If desired, serve with a small dollop of sour cream or yogurt.  



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