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Hungarian Cabbage With Noodles Recipe

—Marjorie Werner, East Greenville, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:10 servings


  • 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 (8 ounces) sour cream
  • Paprika


  • 1. 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.
  • 2. 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. Yield: 10 servings.

Reviews for Hungarian Cabbage With Noodles

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Patricia User ID: 9074603 261112
Reviewed 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 User ID: 1132413 259077
Reviewed 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?? Indeed

Taste of Home Volunteer Field Editor."

annrms User ID: 2649709 247705
Reviewed 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 User ID: 7512755 219816
Reviewed Feb. 5, 2015

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

pcothran User ID: 165159 98436
Reviewed Sep. 11, 2012

"I've made this recipe many times since finding it in Taste of Home in 2000. It is definately comfort food. Hard to believe something with so little ingredients would taste so good. And it can't get much easier to make. Don't change a thing in the recipe and you'll love it and will get many complaints. Oh, and I also agree that the # of servings is way off, unless used as a side dish. Makes a great main dish and it will serve closer to 4."

lissylou622 User ID: 1735737 98430
Reviewed 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 User ID: 2756822 70941
Reviewed 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 User ID: 2756822 27335
Reviewed 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."

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