Cabbage, Onion, and Egg Noodle Dish

Cabbage, Onion, and Egg Noodle Dish

Ingredients:
1/2 medium-sized head of cabbage chopped in slices   

   and then roughly chopped.  No bagged cabbage!!! 
1 medium onion, roughly chopped
1 bag of broad/wide egg noodles
1/2 cup butter
Salt and pepper to taste
Optional: Add a splash of white wine if you have it

Directions:
Get a pot of water boiling and cook egg noodles based on package instructions. Usually, this is for 5 minutes — you want them to be tender but not mushy. Remove from heat, drain and put to the side.

While the noodles are cooking — put the cabbage, onions, and butter in a large frying pan on medium heat for 20 minutes. Stir them often. Fry until the vegetables are soft — this isn’t a crunchy cabbage dish. You may need to add more butter, so watch closely. “Don’t be afraid of butter!” said Julia Child.

Once the cabbage and onions are cooked, add the drained egg noodles, a splash of white wine if you have it, and salt and pepper to taste. Mix it well. Warm gently for 5 minutes. Get your fork in there — you have to taste it to see if it needs more butter. 

Good as a side dish with bratwurst, Polish sausage or venison, or any meat. 

 Serves 4 as a side dish or 2 as a main dish.