Head of cabbage
margerine or butter
salt & pepper to taste
Cooked wide egg noodles
Cut the head of cabbage into 4 wedges
then into 1/2 " slices.
Melt butter/margerine in a large skillet/dutch oven
add the cabbage and saute until the cabbage is thoroughly cooked and begins to brown around the edges
adding butter as needed. light browning brings out the sugar in the cabbage and it makes it very flavorful.
The cabbage shrinks as it cooks and it needs to be turned over often so that the cabbage on the bottom doesn't burn.
Add the cooked noodles-season with salt and pepper to taste.
My mom used to make this with the cabbage that was left over after making stuffed cabbbage.
Tastes great the next day if there's any leftover.