Pasta · ALWAYS FREE
Hand-cut egg noodles with cabbage
Fresh wide egg noodles are rolled by hand and tossed with tender golden cabbage and onion.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix 7.05 oz flour with 0.0353 oz salt, eggs and 0.705 oz water. Knead on a clean surface for 8-10 minutes until smooth and firm. Cover closely and rest 30 minutes at room temperature. Do not taste raw dough.
- While dough rests, melt butter in a wide 12-inch (30 cm) skillet. Cook onion over medium heat 5 minutes, then add cabbage, remaining salt and pepper. Cook 20-25 minutes over medium-low heat, stirring often, until tender with some golden edges. Cover off heat if ready before noodles.
- Divide dough into four pieces, keeping unused pieces covered. Use the reserved 0.705 oz flour sparingly on the board and dough. Roll each piece to about 1 mm thick, then cut into 1/2-inch (1 cm) ribbons. Separate and lay loosely on a lightly dusted tray; do not pack into tight nests.
- Bring a large pot of unsalted water to a boil. Cook noodles in two batches for 3-5 minutes each until fully tender with no raw flour center; do not rely only on floating. Drain and immediately toss with warm cabbage, loosening the strands with two utensils. Divide into four portions. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 342 kcal
- Protein
- 10.8 g
- Total carbohydrate
- 52.3 g
- Total fat
- 10.2 g
- Total sugars
- 5.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal portions include all noodles, vegetables and butter. Full rolling-flour allowance is counted, so actual retained flour may be lower; boiling-water nutrient losses are not quantified.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Hand-cut egg noodles with cabbage: all-purpose flour; beaten whole eggs without shells; water for the dough; boiling water separate; raw cabbage; onion; unsalted butter; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
