Serves 6-10

1/4 cup butter
1 medium head cabbage, shredded or very finely sliced
1 large onion, halved and sliced
1 pound egg noodles
1 pound carton sour cream (fat-free or reduced-fat is fine)
Salt and freshly ground black pepper

1. Begin heating a large pot of salted water for the noodles.

2. Melt the butter in a large Dutch oven over medium heat. Add the cabbage and onion and saute, stirring frequently, until the cabbage is limp and completely tender, about 10 minutes.

3. Cook the noodles in the boiling water until tender, 7 to 9 minutes, or according to the package directions. Drain well.

4. Add the noodles to the cabbage and mix well. Add the sour cream and stir until distributed throughout the dish. Season with salt and pepper. Serve immediately.