Believe it or not, among other things March is National Noodle Month. And really, who doesn’t love noodles? Homemade or store-bought, they’re a comfort-food staple and one of the most versatile things you can keep in your pantry. Try these hearty recipes this month – and quit noodling around for dinner ideas!
Most cooks have a favorite recipe using noodles that instantly brings back memories of home. Mine is fried cabbage mixed with buttered egg noodles. Here is my mother’s old-time recipe – it’s easy, filling and delicious and uses just a few ingredients.Print
- 1 medium hard head cabbage – cored, outside leaves removed
- 2 tsp sugar
- 1 Tablespoon Bacon fat and/or butter
- Salt and pepper to taste
- Wide egg noodles
- Quarter cabbage and chop into thin slices.
- Heat butter and/or bacon fat in a cast iron skillet.
- Add cabbage and sprinkle with sugar, salt, and pepper.
- Cook until cabbage is soft but not soggy.
- Mix with hot buttered wide noodles and serve hot.
- This makes a comforting side dish. Add diced ham or bacon for a filling main dish.
Keywords: fried cabbage and noodles, noodles, cabbage
You can add a new twist to your family’s favorite noodle dishes. It can be as easy as switching up what kind of noodles you use. I follow the how-to basics on making egg noodles from scratch found here.
Variations on homemade noodles: Punch up the flavor and nutrition of your homemade noodles by adding pureed cooked or roasted vegetables during the mixing stage. Adjust the flour amounts as needed:
- 1 1/4 cups cooked, mashed sweet potatoes
- 1 1/2 cups cooked, mashed carrots
- 3 tablespoons frozen chopped spinach, thawed, drained, squeezed dry and pureed
- 8 ounces red or golden beets (about 2 medium), without greens – roasted, skinned and pureed
- 2 1/2-pound butternut squash, halved lengthwise and seeded, baked and pureed
- 1/2 (2.5 lb package) Lehman’s dried spelt noodles
- 2 (5 ounce) cans skinless, boneless salmon, drained (you can substitute tuna)
- 1 cucumber, thinly sliced
- 2 (5.3 ounce) containers of Greek yogurt
- 2/3 cup mayonnaise
- 1 teaspoon dill
- 1 teaspoon onion powder
- 1 cup cherry tomatoes, halved
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Cook noodles, then drain and rinse with cold water.
- Transfer noodles to a large bowl.
- In a separate bowl, flake the salmon, and gently toss it with the cherry tomatoes and cucumber, Greek yogurt, mayonnaise, dill, and onion powder.
- Spoon yogurt mixture over noodles and gently combine mixture until the noodles are well coated.
- Chill, covered, in the refrigerator for at least 30 minutes. I like to make it ahead and it chill it overnight.
- Gently toss the salad before serving.
- Prep Time: 20 min
- Chill: 30 min
Keywords: salmon spelt noodle salad, salmon, noodle, salad, spelt noodle
- Boil noodles in beef broth.
- Mix in beef, salt and pepper.
- Top with parsley and serve hot.
- Prep Time: 15 min
- Cook Time: 5 min
Keywords: amish country beef and noodles, amish, beef, noodles, beef and noodles