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.

Ingredients

Scale

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

Instructions

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.
Toast caraway seeds: Stir in the caraway seeds and continue toasting for about a minute, until they release their fragrant aroma.
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.
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.
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.
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.
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.
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.
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