This hearty side dish goes well with main-course meats, but it also can serve as a vegetarian entree.
- 4 tablespoons (1/2 stick) unsalted butter, plus 4 to 6 tablespoons, melted
- 1 medium (about 1 pound) cabbage (cored and outer leaves trimmed), finely chopped
- 12 ounces dried wide egg noodles
- Kosher salt
- Freshly ground black pepper
Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the cabbage and toss to coat evenly. Cook for about 30 minutes, stirring often, until lightly browned and tender.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain in a colander.
Add the noodles to the cabbage in the skillet and stir to incorporate. Add the remaining 4 to 6 tablespoons of melted butter and toss to coat evenly. Season with salt and pepper to taste.
Transfer to a warmed serving bowl; serve warm.
Adapted from a recipe in "Epiphany's Seasons: Twenty-Five Years of Parish Recipes" (published by Epiphany of Our Lord Byzantine Catholic Church in Annandale, 1996).
Tested by Bonnie S. Benwick.
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