Egg Noodles with Cabbage and Chard Recipe | Vegetarian Times Skip to main content

Egg Noodles with Cabbage and Chard

Combining green cabbage with Swiss chard adds sweetness and color to this homey recipe. Season with salt at the end of cooking to keep the cabbage from turning soggy.



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1 8-oz. pkg. egg noodles
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3 Tbs. olive oil
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1 large onion, chopped (2 cups)
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3 cloves garlic, minced (3 tsp.)
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1 head green or savoy cabbage, quartered, cored, and sliced into 1-inch-wide pieces (8 cups)
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1 bunch Swiss chard, large stems removed, leaves sliced into 1-inch-wide pieces (8 cups)
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¾ cup low-sodium vegetable broth
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1 Tbs. red wine vinegar
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1 ½ tsp. caraway seeds
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⅛ tsp. cracked black peppercorns


1. Cook noodles in large pot of boiling salted water according to package directions. Drain, and set aside.
2. Meanwhile, heat 2 Tbs. oil in large skillet over medium heat. Add onion, and sauté 7 minutes, or until beginning to brown. Add garlic, and cook 30 seconds. Add cabbage and Swiss chard. Stir to coat with onion and garlic mixture. Add broth and vinegar, and cook 8 to 10 minutes, or until cabbage has softened. Stir in noodles and remaining 1 Tbs. oil, and cook 3 minutes more. Stir in caraway seeds and cracked peppercorns; season with salt, if desired.

Nutrition Information: 

7 g
Total Fat: 
9 g
Saturated Fat: 
1 g
36 g
27 mg
168 mg
6 g
3 g
Serves 6

Comments on this Recipe

I happen to have 2 big cabbages and a large amount of chard.. So I tripled this recipe, added extra garlic and onions. The next day I made a pot of potato soup and added the left overs!!YUMMY!!!

sounds sooooooooooooooo good

I'm eating this now as I type.... pretty good recipe-- I'd give it 4 out of 5 stars as a fun way to use greens. I think this would work well with other greens too (kale, spinach, etc.) I think the vinegar can be optional and you could add extra garlic. I think it does need the salt.

This is a great way to use up cabbage. It is surprisingly delicious and makes a lot of food. I add two tablespoons of the vinegar and needed to cook the cabbage for about fifteen minutes. I've made this twice and both my spouse and I love it.

I made this with some leek as well because I was using up the last of a cabbage. I also used kale instead of chard since that's what I had and pine nuts instead of caraway seed for the same reason. Love it with lots of pepper!

This recipe is so disgusting. The flavor of the caraway seeds is overwhelming and completely incompatible with the other flavors. Absent the caraway, this dish would have been bland, but edible. The caraway makes it near inedible. My poor roommate was subjected to this disastrous culinary experiment tonight. We are ordering a pizza instead.