Fried Cabbage and Noodles with Tempeh and Herbs Recipe

Introduction

Fried Cabbage and Noodles is a hearty, flavorful dish that combines tender cabbage, smoky tempeh, and wide noodles tossed in a savory tomato and spice mixture. This comforting recipe is quick to prepare and perfect for a satisfying weeknight meal.

Ingredients

• 1 large onion, diced
• 1 medium green cabbage, shredded
• 2-3 tsp caraway seeds
• 3 Tbsp tomato paste (double concentrated)
• 1 Tbsp chili paste (optional)
• 1/2 Tbsp smoked paprika (optional)
• 12 oz wide noodles
• 3 oz smoky tempeh, chopped (+ more to taste)
• 1/3 cup Italian parsley or fresh dill, roughly chopped
• Olive oil, as needed
• Salt and black pepper, to taste

Instructions

1. Step 1: Preheat an extra large skillet over medium-low heat. Add a generous drizzle of olive oil and the diced onion with a pinch of salt. Stir and cook until the onion starts to brown and soften.
2. Step 2: Stir in the caraway seeds and toast them for about a minute until fragrant.
3. Step 3: Add the shredded cabbage to the pan with a pinch of salt. Stir well to combine. If needed, add the cabbage in batches to fit it all in. Cook over medium heat, stirring often, until the cabbage wilts and gets some color around the edges.
4. Step 4: Push the cabbage to one side of the pan. Add the tomato paste and chili paste (if using) directly to the empty side and toss to coat. Add smoked paprika now if desired. Stir fry everything gently for a few minutes, making sure not to burn the tomato paste.
5. Step 5: Push the cabbage mixture to the sides, make some space in the center, and drizzle a little olive oil there. Add the chopped tempeh and fry for 2–3 minutes until it develops a little color. Mix the tempeh into the cabbage.
6. Step 6: Sprinkle the fresh parsley or dill over the mixture and adjust seasoning with salt and freshly cracked black pepper.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook the wide noodles according to package instructions until just al dente.
8. Step 8: Using kitchen tongs, transfer the noodles directly from the pot into the skillet with the fried cabbage. Toss everything together to coat the noodles well in the sauce and flavors.
9. Step 9: Serve immediately, garnished with extra fresh herbs and freshly cracked black pepper.

Tips & Variations

• For a spicier kick, increase the chili paste or add a pinch of red pepper flakes.
• Substitute tempeh with smoked tofu or your favorite plant-based sausage for a different texture.
• Use fresh dill for a brighter, more herbaceous flavor or parsley for a milder, more traditional finish.
• If you prefer a richer dish, stir in a little butter or cream at the end.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or olive oil to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best for this recipe due to its mild flavor and texture, but savoy or napa cabbage can also be used for a slightly different taste and tenderness.

What noodles work best for this dish?

Wide noodles are ideal here as they hold the sauce well and mix nicely with the cabbage. You can also use pappardelle, egg noodles, or even thick spaghetti as substitutes.

Fried Cabbage and Noodles with Tempeh and Herbs Recipe

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★★★★★

4.7 from 58 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Fried Cabbage and Noodles recipe is a flavorful, comforting dish combining sautéed shredded cabbage with smoky tempeh and wide noodles. Enhanced with caraway seeds, tomato paste, and fresh herbs, it creates a satisfying vegetarian meal perfect for any day. The cabbage is stir-fried until tender and caramelized, then tossed with perfectly cooked noodles and fresh parsley or dill for a balanced, hearty plate.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large onion, diced
• 1 medium green cabbage, shredded
• 1/3 cup Italian parsley or fresh dill, roughly chopped

Spices & Seasonings

• 2–3 tsp caraway seeds
• 1/2 tbsp smoked paprika (optional)
• Salt and black pepper, to taste

Condiments

• 3 tbsp tomato paste (double concentrated)
• 1 tbsp chili paste (optional)

Protein

• 3 oz smoky tempeh, chopped (+ more to taste)

Carbohydrates

• 12 oz wide noodles

Oils

• Olive oil, as needed

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Instructions

1. Preheat and sauté onions: Heat an extra large skillet over medium-low heat. Add a generous drizzle of olive oil and the diced onion with a pinch of salt. Stir frequently and cook until the onions start to turn golden and develop some color.
2. Toast caraway seeds: Stir in the caraway seeds and continue toasting for about a minute, until they release their fragrant aroma.
3. Add and cook cabbage: Add the shredded cabbage and a pinch of salt, mixing well to combine. Add the cabbage in batches if necessary, allowing it to wilt to fit in the pan. Keep the heat at a steady sizzle, stirring often until the cabbage softens and starts to get browned edges.
4. Incorporate seasonings: Push the cabbage to one side of the pan. Add the tomato paste and optional chili paste to the cleared space, stirring to coat the cabbage thoroughly. If using, add smoked paprika now. Cook for a few more minutes, stirring constantly to avoid burning the tomato paste.
5. Cook tempeh: Move the cabbage to the sides of the pan, create space in the center, drizzle more olive oil there, and add the chopped smoky tempeh. Fry for a couple of minutes until it starts to brown, then mix it through the cabbage.
6. Add fresh herbs and adjust seasoning: Sprinkle in the chopped parsley or dill, then season with additional salt and freshly cracked black pepper to taste.
7. Boil noodles: Meanwhile, bring a large pot of water to a boil. Generously salt the water and cook the wide noodles according to package instructions until just al dente. Drain well.
8. Combine noodles and cabbage mixture: Use kitchen tongs to transfer the noodles directly into the skillet with the fried cabbage. Toss thoroughly to coat the noodles evenly with the cabbage and seasonings.
9. Serve: Plate the dish and garnish with extra fresh dill or parsley and freshly cracked black pepper if desired. Serve warm.

Notes

• Adjust the amount of chili paste or smoked paprika depending on your heat and smokiness preference.
• If you do not have tempeh, a smoky plant-based sausage or smoked tofu can be good substitutes.
• The dish can be made gluten-free by using gluten-free wide noodles.
• Stir-frying the cabbage in batches helps it cook evenly and avoid overcrowding the pan.
• Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian European

Keywords: fried cabbage, wide noodles, vegetarian, tempeh recipe, caraway seeds, tomato paste, easy stovetop dish