Instructions

1. If you’re adding the kielbasa, to an Emile Henry 5.5 Quart Dutch Oven over medium heat, add the kielbasa and sauté until brown on both sides; remove and set aside. Go to Step 2 if not adding meat.
2. To the Emile Henry 5.5 Quart Dutch Oven over medium heat, add 3 Tablespoons of butter. When the butter has melted, add in the onions and sauté for 3 minutes, stirring often. Add in a third of the cabbage, stir, and add 1 teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir then add 2 Tablespoons of butter, mix that in then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.
3. Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
4. While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.
5. When the cabbage has softened fully, stir it, add in the kielbasa (if you are adding it), stir then add in the cooked egg noodles. Add the remaining 3 Tablespoons of butter stirring it in. Allow to cook for about 5-6 minutes or until everything is incorporated, and the noodles are warmed all the way through. Taste and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.
6. Serve. Some will add sour cream to the top – go with your preference.