Name: Cabbage and Noodles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: Kosher salt and freshly ground black pepper; Olive oil; 2 cups thinly sliced yellow or white onions (1/4-inch thick); 3 tablespoons unsalted butter; 4 cups thinly sliced green cabbage (1/4-inch thick); 1 1/2 cups low-sodium chicken stock; 8 ounces large egg noodles; 1/4 cup roughly chopped or torn flat-leaf parsley; 1/4 cup sour cream

Directions

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18m Easy 98%

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Bring a large pot of salted water to a boil.
Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

Cabbage and Noodles

Ingredients

Directions

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