Cabbage rolls

When I first made cabbage lasagna using this method brought from Maramureș, it was because I had some leftover sweet cabbage and a pack of freshly rolled noodles. You don't need many ingredients or complicated techniques, and you won't spend too much time by the stove. The result is simple, filling, and very adaptable; it only depends on how much patience you have to sauté the cabbage.

Quick Info

Total time: about 40-50 minutes
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, simple lunch

Ingredients

- 400 g fresh homemade noodles
- 1 large sweet cabbage (approx. 1 kg)
- 1 tablespoon oil
- salt, to taste
- black and red pepper, to taste

Preparation method

1. The cabbage is cut into thin strips (julienne) or chopped in a food processor. The finer it is, the quicker and more evenly it cooks.

2. In a large pot, heat the oil. Add the cabbage and sauté it over medium heat. There's no need to add water; the cabbage will release its own juice. Stir it occasionally to prevent sticking and let it cook until it's well softened and gets a bit of golden color on the edges. This can take between 20 and 30 minutes, depending on how soft you want it. Halfway through cooking, sprinkle salt and pepper to taste. I usually use a mix of black and red pepper; it adds a slight difference in flavor.

3. Meanwhile, bring a large pot of water and salt to a boil. When the water is boiling, add the fresh noodles. They cook very quickly, about 3 minutes, just enough to become tender.

4. Drain the noodles and pour them over the sautéed cabbage. Gently mix everything without crushing the pasta.

5. Taste and add more salt or pepper if needed.

Why I make this recipe often

It's one of the quickest solutions when I have sweet cabbage at home and don’t know what to do with it. Homemade noodles and sautéed cabbage pair well and don’t require much attention. It can be easily adapted based on what you have in the fridge, and it doesn’t leave much mess.

Tips and variations

Tips

- Don’t rush the cabbage over high heat; it risks burning at the bottom and won’t soften evenly.
- If the cabbage is drier, you can cover it for the first 10 minutes to steam it faster, then leave it uncovered to reduce the liquid.
- For noodles, fresh ones are ideal, but the recipe also works with dried pasta; just adjust the cooking time.

Substitutions

- If you don’t have red pepper, just use black pepper.
- You can use any kind of noodles on hand, but wide pasta holds the cabbage better.

Variations

- Sometimes, I add a small onion, finely chopped, at the beginning, before the cabbage, for a bit of sweetness.
- If you want a slightly smoky note, you can add a bit of bacon at the beginning, before the cabbage, but traditionally, the recipe is vegetarian.
- Fresh parsley or dill at the end for freshness.

Serving ideas

- It works as a main dish for lunch but also as a side with meat.
- It can be served warm or at room temperature.
- Some sprinkle a bit of extra pepper on top when serving.

Frequently asked questions

What kind of cabbage do you use, fresh or pickled?
Only fresh sweet cabbage. Pickled cabbage gives a completely different taste; it’s not for this recipe.

Can I use store-bought noodles?
Yes, but the best flavor comes from homemade fresh noodles. Store-bought ones work if you don’t have time; just boil them as per the package instructions, no longer.

How long do you sauté the cabbage?
Usually 25-30 minutes, depending on how thinly you sliced it and how much patience you have. It should be soft and lightly caramelized on the edges.

Can it be made without oil?
I don’t recommend it; the oil helps the cabbage not to stick and to soften nicely. If you want, you can reduce the amount, but don’t eliminate it completely.

Do I have to use red pepper?
No. You can just use black pepper. Red pepper has a slightly different flavor, but it doesn’t fundamentally change the final taste.

Nutritional values

Approximately, one serving has about 350-400 kcal.
Carbohydrates: 60-70 g
Proteins: 8-10 g
Fats: 5-7 g
Cabbage is rich in fiber and vitamins. Values may vary if you use dried pasta or add other ingredients.

Storage and reheating

Cabbage lasagna can be stored in the fridge for 1-2 days. It dries out easily, so when reheating, it’s advisable to add a tablespoon of water or steam it for 2-3 minutes. I don’t recommend keeping it for more than two days as the pleasant texture is lost. If you want to make it in advance, keep the cabbage and noodles separate, then mix them before serving.