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Shared by Donna Steinhorn

Sweet Cabbage Noodles

Yield: 6 servingsTime: 1 hour

Shared by Donna Steinhorn

Sweet cabbage noodles in decorative serving bowl atop cream, lace tablecloth.
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.

Sweet Cabbage Noodles

Yield: 6 servingsTime: 1 hour

Family Journey

Prešov, Czechoslovakia (present day Slovakia)AuschwitzQueens, NY
Rumson, NJ

An homage to Donna Steinhorn’s Slovakian background, these sweet cabbage noodles are a quintessential Eastern European comfort food. Here, the onions are cooked down slowly until sweet and jammy, while the cabbage turns soft and buttery. Enjoy these noodles as a standalone dish or do as Donna’s parents did, and serve them alongside challah-stuffed veal breast. 

Read more about Donna’s family in “A Childhood Where the Holocaust Was Always Present, But Never Spoken Of” and try her recipes for stuffed veal breast and strapačky with farmer’s cheese


  • 4 tablespoons vegetable oil 
  • 2 large yellow onions, halved and thinly sliced
  • 1 tablespoon sugar
  • 1 (12 oz.) package wide egg noodles
  • 1 head green cabbage, core removed and thinly sliced
  • Salt and pepper, to taste


  • Step 1

    Heat a large, 12” frying pan over medium high heat. Add the oil and onions and stir to combine. Reduce heat to low, sprinkle with sugar and saute onions for 20 minutes.

  • Step 2

    Meanwhile, prepare the noodles as directed on the package.

  • Step 3

    When onions are done, increase heat to medium-high and add the cabbage into the pan.  Cook, stirring often, for about 10 minutes, seasoning with salt and pepper.

  • Step 4

    Reduce heat to low, cover and cook for an additional 30-45 minutes until cabbage is cooked down, stirring several times. Add the noodles and mix. Salt and pepper to taste.