Soft ribbons of cabbage, twirled egg noodles, sweet onion, and a little golden butter make this skillet dinner feel cozy and familiar without getting fussy. The Pierogi Infused Olive Oil Blend layers caramelized onion, garlic, dill, and herb notes into every bite, giving the whole pan a savory pierogi-inspired finish that’s easy to love for a weeknight dinner or a relaxed family meal.
Polish Cabbage and Noodles Sautéed in Pierogi Olive Oil Blend
Tender cabbage, buttery egg noodles, and sweet onion come together in a cozy skillet finish, all rounded out with the comforting dill-and-garlic character of Pierogi Infused Olive Oil Blend.
Ingredients
Equipment
Method
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of the kosher salt, and cook the egg noodles until just tender.
- Drain the noodles, reserving 1/2 cup of the pasta water, and set both aside.
- Heat the Pierogi Infused Olive Oil Blend and butter in a large skillet over medium heat until the butter melts.
- Add the sliced onion and cook for 3 to 4 minutes, stirring often, until it turns soft and lightly golden.
- Stir in the cabbage and the remaining 1 tablespoon kosher salt, then cook for 6 to 8 minutes until the cabbage softens and picks up a little color.
- Add the garlic, black pepper, dried dill, and paprika, then cook for 30 seconds until fragrant.
- Add the drained noodles and 1/4 cup of the reserved pasta water, tossing until the noodles are coated and the pan looks glossy.
- Add a little more pasta water if needed, then finish with parsley and serve warm, with sour cream on the side if using.
Notes
The noodles should be just tender so they hold their shape when tossed with the cabbage. If the skillet seems dry, add the reserved pasta water a tablespoon at a time until the texture feels silky. Sour cream is optional but gives a cool, tangy finish if you like it. For a deeper onion flavor, let the onion cook a minute or two longer before adding the cabbage.
Tried this recipe?
Let us know how it was!Recipe Tips
- Cook the cabbage just until it softens so it still has a little bite in the skillet.
- Save a splash of the noodle water to loosen the pan if the mixture starts to feel dry.
- Season at the end so the noodles and cabbage taste balanced, not heavy.
Serving Suggestions
- Serve it with rye bread or crusty bread for a simple supper.
- Add a green salad or sliced cucumbers on the side for freshness.
- Top each bowl with extra parsley and a crack of black pepper.
Storage
- Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days.
- Rewarm gently in a skillet with a splash of water or extra olive oil.
- Stir before serving so the noodles and cabbage heat evenly.
Variations
- Use whole wheat noodles for a heartier texture.
- Add sliced mushrooms for an earthier skillet finish.
- Stir in cooked kielbasa if you want a meaty version.
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