Egg Noodles with Cabbage and Onions

Bring a large pot of salted water to a boil.

Add the extra wide egg noodles to the boiling water and cook according to package directions.

In a pan, melt 5 tbsp butter over medium heat.

Add 1 yellow onion and season with salt and black pepper, then fry for 5 minutes, stirring often.

Add the cabbage to the pan, season with salt and black pepper, and stir well.

Reduce heat to low, cover, and cook for about 25 minutes, stirring occasionally.

Reserve a ladle of pasta water, then drain the noodles.

Add the noodles to the cabbage mixture, along with the reserved pasta water and remaining 1 tbsp butter.

Stir over low heat for about a minute, taste, and season with salt and pepper if necessary.

For the second recipe, cook the onions over medium heat for 7 minutes until softened, stirring occasionally and adding salt.

Reduce heat to low and cook for an additional 25 minutes, stirring occasionally.

Add 2 tsp balsamic glaze to the onions and mix well, cooking for another 3 minutes.

Melt 1 tbsp butter in a separate pan and add 1 ladle of pasta water, cooking for 1 minute until slightly thickened.

Add cooked pasta to the pan and stir well.

Grate an even layer of Parmesan cheese over the pasta, turn off the heat, and let the cheese melt before stirring in the caramelized onions.

For the third recipe, combine half a small white cabbage with 1/2 tbsp butter in a pan.

Add beaten eggs, a small piece of leek, 1/2 bell pepper, and 3 champignons, seasoning with salt and black pepper.

Pour the beaten egg mixture over the cabbage and bake at 190°C / 375°F for 45 minutes.