EARTH ANGEL VEGAN’S Old Fashion Cabbage and Noodles recipe was born out of necessity. I grew up on cabbage and noodles. My mom was an excellent cook however she used copious amounts of oil and butter in all of her food. With my new found whole food plant-based no oil lifestyle, it was one food I sorely missed so I had to re-create something similar. I think I pretty much hit the nail on the head with this one hope you enjoy it.

Cabbage and Noodles

1 package of egg free ribbon noodles or pasta of your choice (even gluten free)

1 medium to large head cabbage chopped bite size

1 sweet onion chopped bite sized

1 teaspoon salt

1 carton of vegetable broth

1 cup plant milk of your choice

1 Tbsp Wildtree Absolutely onion or your favorite onion seasoning blend

2 tablespoons cornstarch

Black pepper to taste

In a large skillet add cabbage, onions, salt and about 1 cup broth. Cook stirring frequently as the vegetables begin to soften. Cover for several minutes at a time to let the steam soften the cabbage. Continue cooking on low-med heat until the cabbage is soft and sweet adding more broth along the way as needed to prevent sticking and burning. Put noodles on to cook according to package directions.

Once the cabbage is soft to your liking mix the plant milk and onion seasoning with the cornstarch and make a slurry. Add the slurry to the cabbage over medium heat bring to bubbling… the sauce will thicken. Turn to low when it starts to bubble and thicken. Add more veg broth or pasta water if the sauce is too thick. Toss with the cooked and drained noodles and add black pepper and more salt if needed to taste.