Carmelized Cabbage And Noodles With Lemon And Herbs

Ingredients

1/4 cup unsalted butter
1 large onion, thinly sliced
1 tablespoon kosher salt, divided
1 small head green cabbage, quartered, cored, and very thinly sliced
1 teaspoon brown sugar
1 teaspoon onion powder
1 teaspoon sweet paprika
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon freshly ground black pepper, divided
12 ounces uncooked wide egg noodles
3/4 cup chopped mixed fresh herbs, such as dill, parsley, and chives, plus more for garnish
2 tablespoons olive oil
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

Melt butter in a Dutch oven over medium. Add onion and 1/2 teaspoon salt; cover and cook, stirring occasionally, until onion is softened, 7 to 8 minutes. Add cabbage; reduce heat to medium-low. Cover and cook, stirring occasionally, until cabbage is slightly tender, about 10 minutes. Stir in brown sugar, onion powder, paprika, red pepper (if using), 1/4 teaspoon black pepper, and 1 1/2 teaspoons salt. Cook, uncovered, stirring often, until deep golden brown, about 15 minutes. Remove from heat.
While cabbage cooks, boil egg noodles in a large pot of well-salted water over high until al dente. Drain well, and transfer to a large bowl. Add herbs, oil, lemon zest and juice, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to warm noodles; toss well to coat. Add cabbage mixture; toss until fully combined. Taste and season with remaining 1/2 teaspoon salt, if desired.
Divide pasta mixture among plates; garnish with additional herbs. Serve immediately.