My aunt used to make this when the pantry looked empty. It sounds incredibly plain but the magic happens in the pan. The smell alone makes people wand

or a couple of fried eggs if you want to turn it into a heartier meal.

A little black pepper at the table and maybe some crusty bread to swipe up the buttery bits from the bottom of the dish make it feel like a complete, stick-to-your-ribs supper.

3-Ingredient Cabbage and Egg Noodles

Servings: 4

Ingredients

8 tablespoons (1 stick) unsalted butter, divided

1 medium green cabbage (about 2 to 2 1/2 pounds), cored and thinly sliced into shreds

12 ounces wide egg noodles, uncooked

1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, optional for serving 

Directions

Bring a large pot of salted water to a boil. While you wait, core the cabbage and slice it into thin shreds, like wide ribbons. This helps it melt down and tangle nicely with