Bringing a little nostalgic, comforting fare into our kitchens with these brown butter noodles. They’re egg noodles tossed in brown butter with caramelized cabbage and toasted caraway seeds. Truly so simple, but really rich in flavor. Topped with a dollop of creme fraiche and fresh herbs.
brown butter noodles – the inspiration
Every year for Easter, we make a big Polish-inspired brunch. The tradition started back before I could remember when my mom’s side of the family would gather at my aunt’s house and enjoy a brunch of Polish delicacies – blintzes, pierogies, apple & potato pancakes, etc.
Since then, we started hosting at my parent’s house and while we could never quite replicate the magic of how my aunt would present the feast, we still go to the same Polish store for all of our “usuals”. My aunt brings over the fresh breads and pastries. And my grandma usually makes her homemade pierogis. The point of this Easter story is that it’s one of my absolute favorite meals. It’s so special and brings me right back to childhood, and sadly this year with everyone social distancing, we weren’t able to get together for this brunch.
I really wanted to create a simple dish that was reminiscent of the comfort of those foods. And so, one of my favorite dishes we’d make – buttered dumplings – inspired these brown butter noodles.
Butter is a big component in Polish cooking. It’s used not only to cook food but truly as one of the main flavors of the dish. Another staple we always enjoy is sauerkraut (fermented cabbage) with caraway seeds. So I drew on these flavors for a simple everyday meal – brown butter noodles with cabbage & caraway.
The caraway seeds are toasted and then the cabbage is caramelized right in the same skillet while egg noodles (SUCH a childhood favorite) cook in a pot of boiling water. Once the noodles are almost done, the cabbage comes out of the skillet and more butter is added to deeply brown. It becomes golden and fragrant, with a nutty aroma wafting throughout the kitchen. You’ll toss the egg noodles with the brown butter and throw the cabbage right back in.
It all comes together so quickly, with a dollop or two of tangy creme fraiche on top to seal the deal. This melts into the noodles and essentially becomes a crucial part of the sauce & flavor. I like to garnish with lots of fresh dill and chives for a bright finish. And always a pinch of flaky sea salt.
These brown butter noodles are so nostalgic for me and hopefully will hold us over until next year’s Easter brunch. Enjoy!!Print
Brown Butter Noodles with Cabbage & Caraway
simple brown butter noodles with caramelized cabbage, toasted caraway seeds, a dollop of creme fraiche, dill, and chives
- ½ lb egg noodles
- kosher salt
- 5 tbsp butter
- ¾ tsp caraway seeds
- ½ lb thinly sliced red cabbage
- 2 dollops creme fraiche
- fresh dill leaves, to garnish
- minced chives, to garnish
- flaky sea salt
- freshly cracked black pepper
- Bring a large pot of water to a boil. Add a heaping palmful of salt. Drop the egg noodles and stir well so they don’t stick. Cook according to the package’s time.
- Meanwhile, heat a large 12” skillet over medium heat. Add a tablespoon of butter and let melt. Add the caraway seeds and allow to toast for a few seconds. Add the cabbage and a good pinch of salt. Saute the cabbage until tender and caramelized, stirring often. Transfer the cabbage to a plate and set aside.
- Add the remaining butter to the skillet and let melt over medium-low heat. Continue to cook the butter until it’s browned and fragrant (adjust the heat if needed and watch closely so it doesn’t burn).
- Drain the egg noodles and pour them into the skillet. Toss well with the brown butter. Add the cabbage back to the skillet and heat through. Taste the noodles and season with more salt if needed.
- Transfer the noodles to a bowl and dollop the creme fraiche over top. Garnish with fresh dill, chives, flaky sea salt, and freshly cracked black pepper.