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My aunt makes this comfort food every year for St. Patrick’s Day, and it takes just 4 ingredients to make
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish (a vintage floral one if you have it) with about 1 tablespoon of the butter so the noodles don’t stick.
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions for al dente—they will finish cooking in the oven. Drain well and set aside.
While the water heats and the noodles cook, core the cabbage and slice it as thinly as you reasonably can. You want long, ribbon-like shreds so they tangle nicely with the noodles.
Place the sliced cabbage in a large mixing bowl. Sprinkle the salt over the cabbage and toss with clean hands, gently scrunching it a bit to help it soften. This helps it cook down and caramelize more evenly in the oven.
Add the drained egg noodles to the bowl with the cabbage. Pour the remaining melted butter over the top, making sure it’s warm but not scorching hot. Toss everything together until the noodles and cabbage are well coated and the salt is distributed. Taste a noodle and a strand of cabbage; if it seems under-seasoned, add a pinch more salt.
Transfer the buttered cabbage and noodles to the prepared casserole dish, spreading it out evenly. Don’t pack it down too tightly; a few loose, craggy bits on top will crisp and turn golden in the oven.
Cover the dish tightly with foil and bake for 25 minutes. This first bake lets the cabbage soften and start to sweeten while the noodles finish cooking.
Remove the foil and gently toss the casserole with a fork to bring some of the softer cabbage from the bottom up to the top. Spread it back out evenly, then return the dish to the oven uncovered.
Bake uncovered for another 20–25 minutes, or until the top noodles and bits of cabbage are turning golden and some edges are lightly caramelized. If you like it extra toasty, you can leave it in for an additional 5 minutes, watching closely so it doesn’t burn.
Let the casserole rest for about 5–10 minutes before serving so it can set slightly and cool down enough for kids’ plates. Serve warm, scooping down to the bottom so everyone gets a mix of tender noodles, sweet cabbage, and buttery bits from the pan.
