1/4 cup butter
1/2 cup yellow onion, peeled and chopped
4 cups cabbage, thinly sliced
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
One 8-ounce package of egg noodles
1/2 cup sour cream
Melt the butter in a large skillet. Add the onion and sauté until transparent. Add the cabbage and sauté for 5 minutes or until tender but still crisp. Stir in the caraway seeds, salt and ground black pepper.
Meanwhile, cook the noodles in salted water as directed on the package. Do not over cook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook for 5 minutes longer, stirring frequently.