Ingredients:

  • 1 medium head green cabbage (about 2 pounds / 900g), cored and thinly sliced
  • 1 large yellow onion (about 8 ounces / 225g), thinly sliced
  • 6 tablespoons (85g) unsalted butter
  • 1 pound (450g) egg noodles
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles in a colander and set aside.
  2. Melt 2 tablespoons of butter in the large skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  3. Add the remaining 4 tablespoons of butter to the skillet. Add the sliced cabbage and caraway seeds (if using) to the skillet with the onions. Season with salt and pepper.
  4. Cook, stirring occasionally at first, then more frequently as the cabbage starts to soften and brown, until the cabbage is tender and caramelized, about 20-25 minutes. Reduce heat if necessary to prevent burning.
  5. Add the cooked noodles to the skillet with the cabbage and toss to combine. Season with additional salt and pepper to taste.
  6. Sprinkle with chopped fresh parsley before serving.