Ingredients
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1 medium cabbage (about 2 lbs)
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1 medium yellow onion
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4 tbsp unsalted butter, divided
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3 tbsp olive oil
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1 (12 oz) bag wide egg noodles
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2 tbsp chopped fresh dill, to garnish (optional)
Steps
1
Core and thinly slice the cabbage. Thinly slice the onion. In a large Dutch oven, heat 3 tbsp butter and the oil on medium-high. When butter has melted, add onion and cabbage. Season with salt and pepper. Reduce heat to medium and cook 40–50 min., until cabbage is wilted and caramelized, stirring occasionally. If cabbage begins to burn, add ¼ cup water.
2
When cabbage is almost done, bring a large pot of salted water to a boil on high. Cook the noodles according to package directions. Reserve ½ cup cooking water. Drain noodles.
3
When cabbage is done, add noodles to pot with cabbage. Toss with ¼ cup cooking water and remaining 1 tbsp butter. Cook 1 min., until butter is melted, stirring. Add more cooking water, 1 tbsp at a time, if noodles are dry. Season with salt and pepper. Garnish with the dill, if desired. Serve immediately.
