by Caitlin Saniga
- 2 large yellow onions, chopped
- 6 tablespoons butter
- 4 cups finely chopped green cabbage, from 1 small head
- 8 ounces kluski noodles (like these)
- 1 cup prepared sauerkraut, rinsed once and drained
Melt the butter in a large cast-iron skillet over medium-low heat. Add the chopped onion and cook until golden-brown but not burned, about 30 minutes, stirring every few minutes. Add the cabbage, and stir to combine. Cover and let simmer for about 20 minutes, stirring occasionally. Season with salt
In the meantime, prepare the kluski noodles in salted water according to the package instructions.
Combine the cabbage mixture with the noodles and stir in the sauerkraut. Serve warm.