1/4 c. butter
1 tsp. caraway seeds
1/2 c. peeled and thinly sliced yellow onion
4 c. thinly sliced cabbage
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 (8 oz.) pkg. egg noodles
1/2 c. sour cream (optional)

Melt the butter in a large skillet. Add the onion and cabbage and saute until tender and slightly browned. Stir in the caraway seeds, salt and pepper.

Meanwhile, cook the noodles in salted water as directed on package. Drain well.

Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.

Serves 4-6.