Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh oregano (chopped)
  • 1/2 teaspoon dried thyme
  • 8 oz. wide egg noodles
  • 1/2 head cabbage (about 4-5 cups - sliced thinly or into wide strips)
  • 2 tablespoons butter
  • Salt and pepper (to taste)

Instruction

  • Place a large pot over medium-high heat and add the oil. Once the oil is hot, add the onion, saute until soft, and browned for 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 cook the noodles per package directions. Make sure to cook 1-2 minutes less, for al dente. Drain and set aside.
  • Once the cabbage is tender, remove it 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.