50 Recipes, #45: Caramelized cabbage over egg noodles

Every year, we get more cabbage from the CSA than we can possibly eat. I like cabbage just fine, but there are only so many ways you can cook it: stew it, usually with some giant chunk of meat; shred and eat raw in some kind of slaw; roll it around a stuffing, which I never have time to do, much as I love stuffed cabbage; or pickle it.

Somehow, until tonight, I'd forgotten all about that lovely peasant food that is cabbage served over egg noodles, but it was gray all day outside and I had a cabbage that needed eating, so this is what I ended up making. Delicious, though given the butter content, not exactly a low-fat food. Bonus: I ended up using two of the apples still taking up room in the vegetable drawer.