A delightful twist on a classic cabbage and noodles dish, enhanced with a touch of garlic and a sprinkle of fresh parsley.
Cook the egg noodles in a large pot of salted boiling water until al dente.
Stir the noodles occasionally to prevent sticking.
Drain the noodles and set them aside.
Toss the noodles with a small amount of butter to keep them from sticking.
In a large skillet, melt the butter over medium heat.
Ensure the butter does not brown to maintain its flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to avoid burning the onions.
Stir in the minced garlic and cook for an additional minute.
Add the garlic last to prevent it from burning.
Add the shredded cabbage to the skillet and sauté until tender.
Cover the skillet for a few minutes to help the cabbage cook evenly.
Mix the cooked noodles into the skillet with the cabbage mixture.
Ensure the noodles are evenly coated with the mixture.
Season with salt and pepper to taste and garnish with fresh parsley.
Taste and adjust the seasoning as needed.
Serve the dish warm and enjoy.
Pair with a side salad or crusty bread for a complete meal.
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