This delicious, European-style stir-fry combines the timeless flavors of butter, sweet onions and cabbage with egg noodles for a savory dinner that’s free of nuts and soy.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 37 mins – easy
🍽 4 servings – 515 kcal per serving
- ¼ tsp black pepper
- ¼ tsp salt
- 4 cups egg noodles
- ½ cup butter
- 2 cups sweet onions
- 2 tsp brown sugar
- 1 cabbage
- 1 tsp caraway seeds
- 2 tsp olive oil
- 1 knife
- 1 saucepan
- 1 colander
- 1 wok
- 1 lid
- 1 wooden spoon
- 1 plate
Peel sweet onions and cabbage, then chop them.
Heat 4 cups of water in a saucepan. Add egg noodles and cook on medium heat for 10 minutes.
Turn off the heat to get cooked egg noodles.
Heat butter in a wok over medium temperature. Stir in sweet onions and brown sugar with a wooden spoon for 2 minutes. Cook for 6 minutes, then add cabbage and stir for 4 minutes.
Drain cooked egg noodles in a colander.
Drizzle the egg noodles with olive oil.
Transfer egg noodles to the wok, stir in caraway seeds and cover it with a lid. Cook for 5 minutes on low heat, then remove the lid and season with a quarter tsp of salt. Turn off the heat, then transfer fried cabbage and noodles to a plate.
It’s ready to be served !