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Place a large pot over medium-high heat and add the oil. Once the oil is hot, add the onion and saute until soft and browned, about 5-6 minutes.
Add garlic, oregano and thyme, stir and cook for 30 seconds.
Add Worcestershire sauce and the sliced cabbage to the pot, season with salt. Saute until cabbage has browned and then add 1/4 cup water. Continue to sauté the cabbage until it is tender, about 15 minutes, and use the water to dissolve any browned bits off the bottom of the pot.
In the meantime, bring a pot of water to a boil and cool the noodles per package directions. Drain and set aside.
Once the cabbage is tender, remove from heat and gently stir in the cooked and drained noodles. Add butter, and season with salt and pepper. Stir to combine, until the butter is melted.
Taste and adjust for salt and pepper.
Serve warm garnished with chopped parsley and oregano.