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Egg noodles with creamy red cabbage and sweet corn

Jan 2, 2014

There was a cookbook sale at Anthropologie recently. Apparently a pretty good one, too. So good that my roommate, Kai, came home with a bag full of them. Intrigued, I followed her down the hall and then invited myself to sit on her bed, nosily thumbing through each one (I can never resist sniffing out a new cookbook.) One recipe, Egg noodles with red cabbage & sweet corn caught my eye immediately. It came from a newly discovered gem called, Edible Brooklyn.

Rewinding a little here, red cabbage and I have a bit of a history. My mom always used to make it as a side dish for Chicken Paprikash when I was little. So you see, the sweet & tangy perfection of red cabbage has become a little nostalgic (in addition to being well, delicious.)

I put my own twist on the original recipe by adding bacon and a touch of cream (me? bacon? shocker). If you’re not the bacon-loving type, that’s okay. I’m sure the original recipe is just as delicious.


  • 1 medium head of cabbage
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp butter
  • 1 large onion, thinly sliced
  • 3 cloves garlic
  • 1 Tbsp salt
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar
  • 2 cups sweet corn (I ended up using more than the recipe called for)
  • 1 IB wide egg noodles
  • 1 cup creme fraiche or sour cream
  • 1/3 cup cream
  • 1/2 IB bacon (about 8 thick strips)


In a large sauce pan, heat olive oil and saute onion and garlic and cook until onions are translucent. Add cabbage and salt and cook about 5 more minutes, ensuring the cabbage and onions don’t brown. Add the vinegar & sugar and cover the pot. Simmer for 45 minutes, stirring every so often. Taste, and adjust salt, vinegar and sugar to your liking. Set aside.

In another skillet, fry the bacon and add the corn. When bacon is crispy, turn the heat down to low and continue cooking until caramelized. Add the splash of cream and let cook until reduced and corn is now a creamy consistency. Season with salt & pepper as needed. Side note: I added the cream to reduce the sharpness of the sour cream (Neal hates sour cream). I really like the way it turned out, but again, I personally think it would be great without it too.

In a pot, cook noodles according to the package directions, reserving 1 cup of the pasta water. In a large bowl, combine the noodles, cabbage, cream fraiche and corn mixture. Slowly add a splash of pasta water if sauce needs thinning.


Serve in giant pasta bowls (see the amazing ones below!) Is there anything better than a steaming bowl of pasta?


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