My aunt used to make this when the pantry looked empty. It sounds incredibly plain but the magic happens in the pan. The smell alone makes people wand
3-Ingredient Cabbage and Egg Noodles
Servings: 4
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
Directions
Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds, like wide ribbons. This helps it melt down and tangle nicely with the noodles.
In a large, deep skillet or wide pot, melt 6 tablespoons of the butter over medium heat. Add the shredded cabbage and 1 teaspoon of the salt. It will look like too much at first, but it cooks down. Stir to coat the cabbage in the melted butter.
Cook the cabbage over medium to medium-low heat, stirring every few minutes, for 20 to 25 minutes. You want it very soft and lightly browned in spots, with some edges caramelized. If it starts to brown too fast, turn the heat down.
The slow, gentle browning is what gives you that incredible smell and flavor.
While the cabbage is cooking, boil the egg noodles according to the package directions until just tender. Drain well and set aside. If they’re done early, toss them with a small pat of butter to keep them from sticking.
