Scale

8 oz (225 g) egg noodles or pasta of choice

1 small head green cabbage, thinly sliced

2 tbsp butter

2 cloves garlic, minced

½ cup heavy cream

2 tsp Dijon mustard

Salt & black pepper, to taste

¼ tsp nutmeg (optional)

Optional garnish: chopped parsley, grated Parmesan

Cook Noodles:
Cook noodles according to package instructions. Drain and set aside.
Sauté Cabbage:
In a large skillet, melt butter over medium heat. Add garlic and sauté 30 seconds. Add cabbage and cook 5–7 minutes until tender.
Make Sauce:
Stir in heavy cream, Dijon mustard, salt, pepper, and nutmeg. Simmer 2–3 minutes until slightly thickened.
Combine with Noodles:
Add cooked noodles to the skillet. Toss to coat evenly with the creamy cabbage sauce.
Serve:
Transfer to plates and garnish with parsley or grated Parmesan. Serve warm.

Add cooked chicken, sausage, or bacon for extra protein and flavor.

For a lighter version, use half-and-half or milk instead of heavy cream.

Nutmeg is optional but adds a warm, subtle depth to the sauce.

Can be made ahead: prepare noodles and cabbage; combine and reheat before serving.

Perfect for a quick weeknight dinner or a cozy vegetarian meal.