INGREDIENTS
- ½ head green cabbage, chopped into 1-inch pieces
- 1 stick unsalted butter
- 1 small yellow onion, diced
- 8 ounces wide egg noodles, cooked according to package instructions
- Kosher salt
- Black pepper
- Optional: chopped parsley as garnish
PREPARATION
- In a Dutch oven or heavy-bottomed skillet, melt 1 stick of butter over medium heat.
- Add cabbage, onions, and 2 teaspoons kosher salt. Sauté the onions and cabbage, stirring frequently. Cook for 15-20 minutes or until cabbage is tender and onions have become slightly golden.
- Add cooked noodles to the pot and toss to combine.
- Season with black pepper and more kosher salt, to taste.