Vegan Hungarian Cabbage Noodles

Hungarian cabbage noodles is a classic recipe. Traditionally made with egg noodles, this easy 5-ingredient vegan version swaps in bowtie pasta (though you use any short, chunky shape you have on hand). 

Bowtie pasta gives this dish extra eye appeal and is streamlined with bagged coleslaw cabbage. Prepped coleslaw makes it a breeze and has the added benefit of colorful carrots in the mix.

This is a simple, mild dish, and though it’s tasty, there’s no “flavor bomb” ingredient — so, you’ll have to use a judicious hand with salt and pepper.

Or, I should add, Barbara P., a longtime reader, mentioned that she used everything bagel seasoning instead of the poppy seeds — so that can be your flavor bomb; why didn’t I think of that?

Of course, you can always use shredded fresh green cabbage — see the note following the recipe. The characteristic ingredient in this dish is a sprinkling of poppy seeds. 

What to serve with Hungarian Cabbage Noodles

• Serve with a simple bean dish or bean salad like Super-Quick Two-Bean Salad.
• Another meal idea: vegan sausage, simply sliced and sautéed. Add a salad of mixed greens, tomatoes, peppers, and cucumbers. 

Recipe adapted from 5-Ingredient Vegan by Nava Atlas. Photos by Evan Atlas.

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Yield: 4

Hungarian-Style Cabbage Noodles

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A classic Slavic-inspired dish is made simple by using bagged coleslaw cabbage. Of course, you can always use shredded fresh green cabbage if you prefer.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 10 to 12 ounces bowtie pasta
• 3 Tbsps olive oil
• 4 to 5 scallions, sliced
• 16-ounce bag coleslaw cabbage (see note)
• 1/2 cup chopped parsley
• 1 Tbsp poppy seeds or everything bagel seasoning
• Salt and freshly ground pepper

Instructions

1. Begin cooking the pasta according to package directions until al dente, then drain.
2. Meanwhile, heat about half of the oil in a wide skillet or stir-fry pan. Add the white parts of the scallions and sauté over medium heat for a minute or two.
3. Add the green parts of the scallions, the coleslaw cabbage, and about 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the cabbage is limp, about 5 to 8 minutes.
4. Add the cooked pasta to the cabbage mixture and toss together gently.
5. Stir in the parsley and poppy seeds. Season to taste with salt and lots of pepper, and serve at once.

Notes

If you prefer, use green cabbage instead of bagged coleslaw. About 6 packed cups is what you'll need, but feel free to use more!

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