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Hungarian Cabbage With Noodles

—Marjorie Werner, East Greenville, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    10 servings

Ingredients

  • 5 slices bacon, diced
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 6 cups chopped cabbage (1-inch squares)
  • 3 cups cooked noodles (4 ounces uncooked)
  • 1 cup sour cream
  • Paprika

Directions

  • Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste.
  • Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.

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Reviews

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Average Rating:
  • Penny
    Dec 22, 2020

    I've been making this for years and it is just delicious! One of my favorite comfort meals! I used to fix it exactly as written, but the sour cream separates when reheated. So now I just add a dallop of sour cream to the individual servings. And, because I love cabbage, I add extra cabbage.

  • tammycookblogsbooks
    Mar 24, 2020

    Everyone at my house liked this dish. For us it is best served as a side.

  • Patricia
    Feb 10, 2017

    I made this just as written. I don't think I'll make it again. It just didn't have the wow factor other reviewers indicated.

  • Appy_Girl
    Jan 2, 2017

    It may not look like much but trust me you will walk away satisfied. Aside from the sour cream its a fairly healthy meal. I used No yolk Noodles . I had no sour cream but I think that cream cheese certainly would have worked. This one goes together real fast. I added some chopped garlic which I saut?ed along with some Carrots and sliced Onion. Leave the Bacon out and this makes for meat free meal. A winner?? IndeedJanieTaste of Home Volunteer Field Editor.

  • annrms
    May 1, 2016

    I made this with an added onion, also. Used green onion flavored noodles that are now available in my market. I mixed Hungarian hot paprika into the sour cream and mixed all together. I skipped the oven and served right out of the skillet. It was rich, spicy and creamy with a wonderful crunch of the cabbage and onion. This recipe is on my keeper list!

  • DeKay81
    Feb 5, 2015

    I made this recipe as written along with adding chopped onion. My family loved it! Thank you for submitting the recipe.

  • lissylou622
    Feb 14, 2012

    Good old fashioned comfort food. Perfect when you want something easy and comforting. I served it after sauteing the cabbage and mixing in the noodles and bacon. It didn't even need the sour cream to top it off (good thing because I didn't have any). I haven't made this in ages but its a definite keeper!

  • senzascusa
    Apr 18, 2011

    Okay, so i already rated this, but just wanted to update. I made it tonight after several years and WOWSERS it is good. Hard to believe something so basic can be so great.Important note: it says it makes 10 servings. That would only be as a side dish and even then I think it would be tough to get 10 out. I think it is good enough as a main dish (but for company I'd make it a side). As a main, you wouldn't feed more than 4.

  • senzascusa
    Nov 17, 2010

    About 15 years ago Country Woman was having an anniversary special which included the most requested recipe ever. It was this one! I can't believe that isn't written here! It sounded so simple and boring that I couldn't imagine it would taste good, but how could I not try it if thousands asked for reprints of it? It is AMAZING. Shocking but true. I have made it many times for skeptical friends and all have loved it.Beware, I have had this fail one or two times because the cabbage I used was soooo watery for some reason. When cooked down, it just filled the pot with water and I had to pour much out, taking the yummy flavour of the bacon drippings with it. So those times it tasted awful. No way of knowing if your cabbage is full of moisture until you begin cooking though. But it has only failed twice and I've made it oodles of times.

  • keverwann
    Nov 21, 2008

    No comment left