Cook egg noodles until just al dente, drain, and set aside.
2. Fry the Cabbage:
In a large skillet or Dutch oven, melt butter with oil over medium heat.
Add onion and cook until soft and translucent.
Add cabbage, sprinkle with salt, pepper, and sugar (if using).
Cook slowly, stirring occasionally, until the cabbage is tender and lightly caramelized (20–25 minutes).
3. Combine:
Add cooked noodles to the cabbage mixture.
Toss well so everything is evenly coated and heated through.
Taste and adjust seasoning — don’t be shy with the black pepper!
🥄 Tips & Variations:
For extra richness: Fry a few slices of diced bacon first, then cook onion and cabbage in the bacon fat.
For a heartier meal: Add leftover ham, sausage, or smoked kielbasa slices.
Serving suggestion: Top with a dollop of sour cream or sprinkle with fresh parsley for a bit of freshness.
Would you like me to give you a homemade Hungarian egg noodle (tészta) recipe to make this 100% from scratch — like a true traditional grandma’s version?
