A comforting and flavorful dish combining sautéed cabbage and onions with tender noodles.
Chop the cabbage into bite-sized pieces.
Use a sharp knife to make chopping easier and safer.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the cabbage.
Add the cabbage to the boiling water and cook for 5 minutes.
Don't overcook the cabbage; it should retain some crunch.
Drain the cabbage and set aside.
Shake off excess water to prevent sogginess.
Slice the onions thinly.
Thin slices cook evenly and quickly.
Heat butter and olive oil in a skillet over medium heat.
Combining butter and oil prevents the butter from burning.
Add the onions to the skillet and sauté until golden brown, about 10 minutes.
Stir frequently to avoid burning.
Cook the egg noodles in a pot of boiling salted water according to package instructions.
Stir occasionally to prevent sticking.
Drain the noodles and set aside.
Reserve some pasta water to adjust the sauce consistency later.
Combine the cooked cabbage, onions, and noodles in the skillet. Mix well and season with salt and pepper to taste.
Toss gently to avoid breaking the noodles.
Serve warm and enjoy your meal.
Garnish with fresh parsley for a pop of color and flavor.
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