Buttery Cabbage & Noodles

Makes 8 to 10 servings

1 yellow onion, chopped

1/4 c. plus 1 to 2 T. butter, divided

1 head cabbage, chopped

16-oz. pkg. wide egg noodles or bowtie pasta, uncooked

garlic powder, salt and pepper to taste

In a stockpot over medium heat, sauté onion in 1/4 cup butter until translucent. Add cabbage; stir until onion and cabbage are well mixed. Cover; simmer over low heat for 45 minutes to an hour, stirring occasionally. Cabbage will cook down. Meanwhile, cook noodles or pasta according to package directions; drain. When cabbage is done cooking, add seasonings to taste. Fold noodles or pasta into cabbage mixture; stir in remaining butter. Cook over low heat until butter is melted.

Oops! If a soup or stew begins to burn on the bottom, all is not lost. Spoon it into another pan, being careful not to scrape up the scorched food on the bottom. The burnt taste usually won’t linger.