Cabbage Noodle Crunch
The Cabbage Noodle Crunch is a great way to celebrate classic Irish food. Like some other recipes with cabbage, this casserole can stand alone as a main dish or be presented as a side dish. Out of all the cabbage casserole recipes, this is one of the most unique and versatile. It contains mushrooms that compliment cabbage nicely and it is topped with a buttery Ritz cracker crust that gives this noodle dish some crunch. This dish would be a nice addition to any table and it is easy enough to make during the week.
For more cabbage casseroles like this one, be sure to check out our collection of Cabbage Recipes We Love: 9 Cabbage Casserole Recipes.
Cooking Vessel Size2-quart baking dish
- 4 cups shredded cabbage (leftover is fine)
- 1 small onion, sliced
- 1/2 cup sliced mushrooms
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 ounces (1/2 bag) wide egg noodles, cooked
- 3 tablespoons olive oil (for sauteeing)
- 3 tablespoons butter, divided
- 1/4 cup plain bread crumbs
- 1/2 sleeve Ritz crackers, crushed
Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
Heat the olive oil in a large, heavy skillet over medium heat (a wok would be the best choice).
Add the shredded cabbage, onion, salt, garlic powder, pepper and mushrooms. Saute until cabbage is crisp-tender, about 20 minutes. (If you prefer the cabbage softer, add about 2 tablespoons water, cover and cook until desired tenderness is reached.)
Melt 1 tablespoon of the butter. Mix into the cooked noodles. Stir in breadcrumbs.
Add noodles to the cabbage mixture. Mix well.
Melt the remaining 2 tablespoons butter. Add Ritz cracker crumbs and toss until coated.
Turn into a lightly greased 2-quart baking dish. Top with buttered cracker crumbs.
Bake for 25 to 30 minutes, or until crumbs are golden brown.