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It's called halushki, or something similar. It's supposedly of Hungarian origin, but I have no idea if that's true, it's a thing my wife's family makes up north. I learned to make it for her, and it's amazeballs
1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed (optional)
Preheat oven to 300 degrees F (150 degrees C).
Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Now, that's the original version. However, it can be amped up.
Let the onion go a little longer, until it just starts to brown at the edges. When the cabbage is in, let it start to caramelize a little in the skillet. The original gets plenty brown on top, but you miss it on the lower layers unless you get them started in the pan. And it's that caramelization that makes the dish so over the top good. Well, that and the giant glob of butter.
You can even do it in the skillet all the way tbh. Just keep it stirred up every few minutes. You can also just put the whole thing in the oven if you're using a skillet where that's safe. Cast iron ftw in that regard.
You can, optionally, mince or slice some garlic and add it in right before the cabbage. I tend not to because the base recipe is already deeply rich in flavor, but it's good that way too.
It's so rich and filling that it's a meal. You might think, oh, that's a great side dish. No. You'll want to eat it by the bowl full. It's a bomb of goodness that merits betting being enjoyed by itself. That being said, a side of kielbasa with some spicy mustard is not a bad thing.
That does sound good, and pretty easy to do. I like it, thanks for the suggestion!