Egg Noodles with Cabbage and Chard

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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.

  • 6Servings


  • 1 8-oz. pkg. egg noodles
  • 3 Tbs. olive oil
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced (3 tsp.)
  • 1 head green or savoy cabbage, quartered, cored, and sliced into 1-inch-wide pieces (8 cups)
  • 1 bunch Swiss chard, large stems removed, leaves sliced into 1-inch-wide pieces (8 cups)
  • 3/4 cup low-sodium vegetable broth
  • 1 Tbs. red wine vinegar
  • 1 1/2 tsp. caraway seeds
  • 1/8 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

  • Calories: 246
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 27 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 168 mg
  • Sugar Content: 3 g