Cabbage and Bow Tie Noodles

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 I never thought to put this recipe on the blog because it is so simple that, probably, no recipe is needed. Recently, however, my niece Beth asked me if it appeared in the blog because she had been craving it. When she mentioned it, our friend Larry also commented that I had not made it in a while and that he loved it also. The following week, I made it for Shabbat dinner and then we all remembered why sometimes the simple things in life can be so good and satisfying. This is one of those recipes where the whole is greater than the sum of its parts.

Cabbage and Bow Tie Noodles

• 1 small head cabbage, cored and cut into thin shreds
• kosher salt
• 1 large sweet onion
• 2 Tbsps. unsalted butter or extra-virgin olive oil
• 1 Tbsp. toasted sesame oil
• 2 Tbsp. sugar, or more to taste
• Freshly ground black pepper
• 1 lb. Bow tie-shaped noodles, cooked al dente

Shred cabbage.

Put into a large colander and salt liberally while tossing. Let stand for a half hour.

Meanwhile, chop onion.

Heat butter or oil and sesame oil. Sauté the onions on medium heat until translucent.

Take cabbage by handfuls and squeeze out as much liquid as possible.

Add cabbage to skillet and continue to sauté for 10 minutes, stirring from time to time.

Stir in additional salt, sugar and fresh pepper to taste, keeping in mind that the noodles will absorb some of the seasonings.


Cover and cook over low heat for 30 minutes.

Add noodles, taste to see if additional seasoning is needed, and serve warm.

Serves 8-12 people as a side dish.  Can be frozen and rewarmed, but is better served immediately.