Haluskis

*If using gluten free noodles, cut the boiling time that is recommended on the package a bit, especially if they are largely rice based. They tend to get mushy quickly.

*If you have a little more or less noodles that’s OK. My fiance likes more noodles, my mom likes more cabbage. It’s up to you!

*A note about cabbage: Raw cabbage has a very Earthy smell while cooking. Your nose will know when the cabbage is fully cooked because the Earthy smell will have left the pot as the cabbage and onions make sweet love and realease their sugars.

– Shred cabbage finely using your food processor. If you don’t have one, work those biceps and do it the old fashioned way on a box grater.

-Dice onion finely.

-Cut sticks of butter in half.

-Cook the egg noodles according to package directions, but to al dente. They will continue to cook with the cabbage.

-Heat a Dutch oven medium heat. Melt 1 stick (2 halves) of butter. Add onion; season with salt and pepper and sweat until translucent.

-Add cabbage and an additional one half stick of butter. Continue to cook on medium heat until cabbage is translucent and greatly decreased in volume. This will take about 15 minutes. Season with salt and pepper to taste.

-When cabbage is cooked, add the cooked egg noodles and remaining half stick of butter. Fold to combine, continue cooking for 3-5 minutes. Add additional salt and pepper to taste.