Ingredients

2 Tbs vegetable oil
1 lrg cabbage coarsly shredded thinly
1 16oz package WIDE egg noodles (note wide)
1 Tbs butter
Salt to taste
Pepper to taste, and season with salt and pepper

Instructions

Bring 4 quarts of water to a hard boil for the noodles

Meanwhile, heat 1 Tbs of the oil in a large skillet over medium heat. Add half the cabbage and season with 1/2 teaspoon of salt. Repeat with the other half cabbage. Transfer to a dish.

Add 1 TBS salt to the boiling water and add noodles. Cook until al dente. Drain and add to the cabbage pot. Add the cabbage and butter. Toss to combine, and season with salt and pepper

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