Slice cabbage as if for cole slaw. Add to a pot of boiling water and cook for no more than 5 mins (we like it crisp). Drain well. Sautee onions until golden. Add both to cooked broad egg noodles. Add a little olive oil or butter to keep noodles from sticking.We don't use salt(HBP) but add dill weed or dill seed or caraway seeds. Can be topped with sour cream. Can also add some cooked ground beef (drain the beef well). Easy to make into casserole to reheat but butter baking dish so the noodles don't stick. We eat very basic "sturdy,peasant stock" type of food. Also great with Polish susage or even hot dogs. Think outside the box.
The "fried" comes from the fact that noodles and cabbage can be added to frying pan the onions were cooked in.