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–+ servings
Pierogi Infused Olive Oil Blend 250ml bottle
Garden Infuzions

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Fusion Cuisine, Polish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces wide egg noodles
  • 2 tablespoons kosher salt divided
  • 2 tablespoons Pierogi Infused Olive Oil Blend
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion thinly sliced
  • 1 small green cabbage cored and thinly sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon paprika
  • 1/4 cup reserved pasta water plus more as needed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sour cream for serving (optional)

Equipment

  • 1 Large pot For boiling noodles
  • 1 Colander For draining noodles
  • 1 Large skillet Wide enough for cabbage and noodles
  • 1 Wooden spoon or spatula For stirring and tossing
  • 1 set Measuring spoons For seasoning and oil
  • 1 Chef’s knife For slicing cabbage and onion
  • 1 Cutting board For prep work

Method
 

Instructions
  1. Bring a large pot of water to a boil, add 1 tablespoon of the kosher salt, and cook the egg noodles until just tender.
  2. Drain the noodles, reserving 1/2 cup of the pasta water, and set both aside.
  3. Heat the Pierogi Infused Olive Oil Blend and butter in a large skillet over medium heat until the butter melts.
  4. Add the sliced onion and cook for 3 to 4 minutes, stirring often, until it turns soft and lightly golden.
  5. 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.
  6. Add the garlic, black pepper, dried dill, and paprika, then cook for 30 seconds until fragrant.
  7. Add the drained noodles and 1/4 cup of the reserved pasta water, tossing until the noodles are coated and the pan looks glossy.
  8. 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.

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