The Savoy cabbage we grow is particularly good in this recipe. It has dark green outer leaves, which are more nutritious than the inner, yellow leaves, and are edible and tasty, too. This is my favorite simple cabbage recipe.
Boil water for your favorite kind of noodles.
Wash cabbage and remove the core and the thick central veins from the outer leaves. Slice in 1/4-inch strips.
Sauté cabbage in plenty of butter, until cabbage is completely soft and wilted.
Add buttery cabbage to cooked noodles and add salt and pepper to taste.
