½ head green cabbage, chopped into 1-inch pieces
1 stick unsalted butter
1 small yellow onion, diced
8 ounces wide egg noodles, cooked according to package instructions
Optional: chopped parsley as garnish
In a Dutch oven or heavy-bottomed skillet, melt 1 stick of butter over medium heat.
Add cabbage, onions, and 2 teaspoons kosher salt. Sauté the onions and cabbage, stirring frequently. Cook for 15-20 minutes or until cabbage is tender and onions have become slightly golden.
Add cooked noodles to the pot and toss to combine.
Season with black pepper and more kosher salt, to taste.