Step 1

Cook the cabbage:

Step 2

In a large pot, heat the clarified butter over high heat. Add the onions and cabbage along with the sugar. Saute the cabbage, stirring constantly, until wilted and golden brown. You will need to be patient. This can take up to 15 minutes as the water in the cabbage and onions needs to be evaporated first. Once caramelized, add the bay leaf and caraway seeds to taste and deglaze the pot with white wine and chicken broth. Bring to a simmer, then turn down the heat to low and let the cabbage simmer gently until the alcohol has cooked off and the stew has a thick consistency, about 10 minutes. Season the cabbage to taste with salt.

Step 3

Cook the noodles:

Step 4

Boil the noodles in salted water until al dente (leave the water unsalted if you're using salted Swabian egg noodles). Add the noodles to the cabbage and mix until well combined. Sprinkle with chives and serve immediately.