Cabbage Noodles (Kraut Pletzel…really!)

I gazed in wonder around the crowded auditorium at the Leah Posluns Theatre. A sell-out crowd had gathered to hear Adeena Sussman, noted recipe developer and cookbook author, speak about her newest cookbook, Shabbat. But it was an evening about so much more than food. Every single person in the room was carrying a very heavy load. Our grief over the 1,400 hundred Israelis murdered by Hamas and the unknown fate of over 200 abducted innocents was palpable. Adeena, who was born in Palo Alto, California, and made aliya in December 2018, addressed our suffering head on and validated our shared pain.

Cabbage Noodles

Adeena Sussman was in the midst of a 11-week book tour when the war in Israel broke out on October 7. Influenced by treasured memories of Shabbat practiced in her childhood home, Adeena continues to cherish “the Shabbat table as a centering force, a nourishing place where one and all are welcome” and just as important, “an opportunity every week to feed the soul”, hence the title of her latest oeuvre, Shabbat. A New York Times bestselling author, Adeena very proudly announced that she has no intention of softening her Jewish image in light of the current political situation and entreated us to not allow the world to forget about the hostages.

Cabbage noodles, or kraut pletzl, as we called it, made regular appearances at our family Friday night meals when I was growing up. When I noticed this recipe for cabbage noodles in Adeena Sussman’s chart-topping new cookbook, I bookmarked the page excitedly. (Mom was a little skimpy on the details of some of her cherished recipes.) I’m happy to report that this recipe ticked off all the boxes and it took great restraint not to eat the entire pan while standing over the stove in the kitchen. Food and memory can be extremely evocative and maybe the comfort offered by this simple homey recipe is exactly what’s need now.

This recipe calls for 1/2 of a medium white cabbage. Cut the 1/2 cabbage into two parts (quarters) and remove the outer leaves. Using a sharp knife, slice each cabbage quarter into thin strips or shreds. 

Bring a large (8-quart) pot of salted water to a boil over high heat. Add the noodles and cook until just past al dente (you want a bit of chew but not too much). Before draining the noodles, remove 1/2 cup of the pasta water and set it aside. Transfer the noodles to a colander, rinse, drain well and toss with a teaspoon of oil. Set the noodles aside.

Slice the onions and garlic thinly.

Dry the pot in which you boiled the noodles. heat 3 tablespoons of oil over medium heat and add the onions and 1 teaspoon of salt. Cook stirring until the onions start to turn golden, about 6-7 minutes. Add the garlic and cook for another minute. Add 1 tablespoon brown sugar, stirring to dissolve.

Add the remaining 1 tablespoon of oil to the pot and add the cabbage a few handfuls at a time, wilting it for a minute or two before adding more. Add the reserved pasta water or chicken broth if you would prefer. Sprinkle the cabbage with the remaining teaspoon of salt and add a few grinds of pepper. Continue to cook the cabbage until it is soft but not mushy, 4-5 minutes. Stir in the noodles and cook, mixing well, until the mixture is warmed through. Season with more salt and pepper if desired.

Print Recipe

Cabbage Noodles

Vegetables and Sides

By Adeena Sussman, Shabbat – Serves: 8-10

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

Strands of caramelized cabbage and onions happily tangled with bow tie noodles

Ingredients

• 1+ 1 teaspoons kosher salt, plus more for the pasta water
• 12 ounces bowtie noodles (farfalle) or wide egg noodles
• 3 + 1 tablespoons + 1 teaspoon olive oil
• 2 medium onions sliced thinly
• 4 garlic cloves, sliced thinly
• 1/2 medium white cabbage, sliced into thin strips
• 1 tablespoon brown sugar
• 1/2 cup reserved pasta water or broth made with 1/2 teaspoon consommé powder
• freshly ground pepper

Instructions

1

Bring a large (8-quart) pot of salted water to a boil over high heat. Add the noodles and cook until just past al dente (you want a bit of chew but not too much). Before draining the noodles, remove 1/2 cup of the pasta water and set it aside. Transfer the noodles to a colander, rinse, drain well and toss with a teaspoon of oil. Set the noodles aside.

2

Dry the pot in which you boiled the noodles. heat 3 tablespoons of oil over medium heat and add the onions and 1 teaspoon of salt. Cook stirring until the onions start to turn golden, about 6-7 minutes.

3

Add the garlic and cook for another minute. Add 1 tablespoon brown sugar, stirring to dissolve. Add the remaining 1 tablespoon of oil to the pot and add the cabbage a few handfuls at a time, wilting it for a minute or two before adding more. Add the reserved pasta water or chicken broth if you would prefer. Add the remaining teaspoon of salt and a few grinds of pepper. Continue to cook the cabbage until it is soft but not mushy, 4-5 minutes.

4

Add in the noodles and cook stirring until the mixture is warmed through. Season with more salt and pepper if desired.

Notes

This dish is best enjoyed when freshly made.