4 oz. fine egg noodles
4 tbsp. butter
1 lg. onion, cut in fine strips (1 c.)
1 lb. (3-4 c. tightly packed) cabbage, thinly shredded
Salt & pepper to taste

Cook noodles, drain and keep warm. Cook onion in half of the butter until golden brown. Add to noodles. Gently cook cabbage in remaining butter, mix well and cover tightly. Cook until tender but crisp. Mix with noodles and onions. Add salt and pepper to taste. Serve warm. Serves 4 to 6.