Step 1

If you’re adding the kielbasa, to an Emile Henry 5.5 Quart Dutch Oven over medium heat, add the kielbasa and sauté until brown on both sides; remove and set aside. Go to Step 2 if not adding meat.

Step 2

To the Emile Henry 5.5 Quart Dutch Oven over medium heat, add 3 Tablespoons of butter. When the butter has melted, add in the onions and sauté for 3 minutes, stirring often. Add in a third of the cabbage, stir, and add 1 teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir then add 2 Tablespoons of butter, mix that in then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.

Step 3

Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.

Step 4

While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.

Step 5

When the cabbage has softened fully, stir it, add in the kielbasa (if you are adding it), stir then add in the cooked egg noodles. Add the remaining 3 Tablespoons of butter stirring it in. Allow to cook for about 5-6 minutes or until everything is incorporated, and the noodles are warmed all the way through. Taste and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.

Step 6

Serve. Some will add sour cream to the top – go with your preference.