Healthier Hungarian Cabbage and Noodles

A fabulous recipe as is, but is also a delicious way to use up leftover roasted chicken, vegetables or salmon. Just add them with the greens.

Cooking Time: 20 min    Servings: 4-6

Products needed:


  • 1/2 cup Olive Scene Butter or Roasted Garlic Olive Oil (or a combination of the two)*

  • 1 medium head of green cabbage, cored, cut in half, then sliced

  • 2 medium onions, cut in half, then sliced

  • 12 oz package baby spinach or baby kale

  • 1-2 garlic cloves, crushed

  • Salt and pepper to taste

  • 1# bag pasta or egg noodles (we used our Cellino Caseracce Pasta but you can make this gluten free with our Paolo Gluten Free Pasta)


  1. Heat a pot of salted water to boiling and cook the pasta.

  2. In a large skillet, heat the olive oil(s) over medium heat, add the onion and sauté gently 5 minutes.

  3. Add the cabbage and sauté until the cabbage and onions are slightly soft. Don’t over brown the onions or cabbage.

  4. Add the spinach or kale, half at a time, and gently toss until the greens wilt, but does not get too mushy.

  5. Add salt and pepper to taste.

  6. When the pasta is tender, yet firm, drain well (do not rinse), and add immediately to the cabbage mixture.

  7. Toss gently to combine.

  8. Adjust seasoning and serve.

    *Of course any of our savory olive oils is wonderful with this. Herbes de Provence, Wild Dill, Wild Rosemary, even Chipotle or Cilantro and Roasted Onion Olive Oils will change up the flavor of this dish in amazing ways.