This Amish Cabbage Noodles recipe is a cherished Pennsylvania Dutch staple—tender egg noodles simmered with shredded cabbage in a simple buttery broth until soft, savory, and deeply comforting. With just 5 humble ingredients, it’s the kind of dish that warms you from the inside out, perfect for chilly evenings or when you need a taste of farmhouse simplicity.
No cream, no fuss—just honest, old-fashioned nourishment in one pot.
Why You’ll Love This Recipe
- 🥬 Only 5 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 20–25 minutes cook
- 💛 One pot = easy cleanup
- 💸 Costs under $6—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(Serves 6)
- 12 oz (340g) wide egg noodles
- 4 cups shredded green cabbage (about ½ medium head)
- 3 tbsp unsalted butter
- 2½ cups chicken or vegetable broth
- ½ tsp caraway seeds (optional but traditional)
- Salt & black pepper to taste
💡 Pro Tips:
- Shred cabbage finely—it cooks down quickly and blends beautifully.
- Don’t overcook noodles—they’ll soften further off heat.
- Caraway seeds add authentic Amish flavor—but omit if preferred.
Step-by-Step Instructions (Simple, Savory, Foolproof)
1. Sauté the Cabbage
- In a large pot, melt butter over medium heat.
- Add cabbage and caraway seeds; cook 5–7 minutes until softened (not browned).
2. Add Broth & Simmer
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