Easy cabbage and egg noodles recipe with herbs and butter—ready in 30 minutes!
—Recipes by Chef Steph

INGREDIENTS:

• 8 ounces uncooked wide egg noodles
• 6-8 tablespoons unsalted butter
• 1/2 cup diced white or yellow onion
• 1 pound green cabbage, chopped (roughly half a head of small cabbage)
• 2 tablespoons of chives and parsley

DIRECTIONS:

1. Bring a large pot of water to boil. Once boiling, add salt and egg noodles. Cook according to package directions, about 10-12 minutes. Drain when done.
2. Meanwhile, in a large Dutch oven or 12 inch large skillet over medium heat, melt 6 tablespoons of butter.
3. Add the onion, herbs, cabbage, and a big pinch of salt. Sauté for 15 minutes or until cabbage is softened and fork-tender.
4. Add the cooked noodles to the cabbage mixture and toss to coat. If it's a little dry, add the remaining 2 tablespoons butter. Season with black pepper and taste to adjust for salt.

Recipe Bonus Tip: You can add bacon or polish sausage slices to make this a meal instead of a side dish.