This recipe offers a delightful twist on the classic cabbage and noodles dish, enhancing flavors and textures for a satisfying meal.
Cook the egg noodles in a large pot of boiling salted water until al dente, then drain them using a colander.
Undercook the noodles slightly as they will continue cooking when mixed with the cabbage.
In a large skillet, melt the butter over medium heat.
Use a non-stick skillet to prevent sticking and ensure even cooking.
Add the sliced onion to the skillet and sauté until it becomes translucent.
Stir frequently to avoid burning the onions and achieve a sweet, caramelized flavor.
Stir in the minced garlic and cook for another minute until fragrant.
Garlic burns quickly, so keep an eye on it and stir constantly.
Add the shredded cabbage to the skillet and cook until tender, stirring occasionally.
Cover the skillet for a few minutes to help the cabbage soften faster.
Season the cabbage mixture with salt and black pepper to taste.
Taste the mixture before adding salt to avoid over-seasoning.
Gently mix the cooked noodles into the skillet with the cabbage mixture until well combined.
Toss the noodles gently to avoid breaking them.
Serve the dish warm, garnished with fresh parsley if desired.
For a touch of freshness, squeeze a bit of lemon juice over the dish before serving.
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