Bring a large pot of salted water to a boil. Cook the egg noodles for 5–7 minutes, then drain and set aside.
While the noodles are cooking, prepare the cabbage. Cut it into long strips, then chop those strips into shorter pieces.
Dice the onion and prepare the garlic (use a garlic press if you have one).
In a Dutch oven or large sauté pan, melt the butter over medium heat. Add the diced onion and pressed garlic. Sauté for 4–5 minutes, until the onion is soft and fragrant.
Add the chopped cabbage to the pot. Stir well so the onions don’t burn. Season with salt and pepper.
Continue sautéing for 10–15 minutes, until the cabbage is tender and lightly browned.
Add the drained egg noodles to the pan and mix until well combined. Taste and adjust seasoning if needed.
