Creamy Cabbage with Noodles

Ingredients

• 5 tablespoons butter, divided
• 0.5 medium head cabbage, cut into 1-inch chunks
• 1 large onion, cut into 1-inch chunks
• 1 teaspoon Diamond Crystal® Kosher Salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 8 ounces dried egg noodles

Steps

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish with 1 tablespoon butter.
2. Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add cabbage and onions; season with salt and black pepper. Stir, cover, and cook until cabbage and onions are soft, about 10 minutes.
3. Stir in flour; cook 2 minutes more. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
4. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes, or according to package directions. Drain.
5. Add noodles to cabbage mixture; stir to combine. Transfer to the prepared casserole dish; dot with remaining 2 tablespoons butter. Cover the casserole dish with aluminum foil.
6. Bake in the preheated oven until mixture is hot and bubbly, about 30 minutes.