Ingredients
- 8 Tablespoons butter, unsalted and divided
- 1 large yellow onion, sliced
- 1 1/2 pounds green cabbage, cored and cut into 1” chunks
- 1 – 1 1/2 teaspoons sea salt, divided
- 1 – 1 1/2 teaspoons black pepper, divided
- 8 ounces egg noodles
- 2 green onions, chopped
- *optional 1 14oz package kielbasa, sliced into 1/2″ rings
Instructions
- 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.
- 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.
- Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
- While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.
- 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.
- Serve. Some will add sour cream to the top – go with your preference.
3706.4 g915.3 mg21.6 g33.3 g12.8 g88.8 mg