I could eat this dish every day and still love it.

Servings: 4

12 oz egg noodles
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
1 small head of cabbage, cored and sliced
8 oz cooked ham, diced
Salt and pepper to taste
1 teaspoon caraway seeds (optional)
1/2 cup chicken broth
2 tablespoons sour cream
Chopped fresh parsley for garnish

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter with the olive oil over medium heat.

Add the sliced onion and sauté until translucent, about 5 minutes.

Stir in the cabbage and cook until it begins to soften, about 8-10 minutes.

Add the diced ham, salt, pepper, and caraway seeds, if using. Cook for another 5 minutes.

Pour in the chicken broth and bring to a simmer. Let it cook until the cabbage is tender and the liquid has reduced slightly.

Stir in the cooked egg noodles and sour cream, mixing until everything is well combined and heated through.

Adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with chopped fresh parsley.