simple brown butter noodles with caramelized cabbage, toasted caraway seeds, a dollop of creme fraiche, dill, and chives
½ lb egg noodles
5 tbsp butter
¾ tsp caraway seeds
½ lb thinly sliced red cabbage
2 dollops creme fraiche
fresh dill leaves, to garnish
minced chives, to garnish
flaky sea salt
freshly cracked black pepper
Bring a large pot of water to a boil. Add a heaping palmful of salt. Drop the egg noodles and stir well so they don’t stick. Cook according to the package’s time.
Meanwhile, heat a large 12” skillet over medium heat. Add a tablespoon of butter and let melt. Add the caraway seeds and allow to toast for a few seconds. Add the cabbage and a good pinch of salt. Saute the cabbage until tender and caramelized, stirring often. Transfer the cabbage to a plate and set aside.
Add the remaining butter to the skillet and let melt over medium-low heat. Continue to cook the butter until it’s browned and fragrant (adjust the heat if needed and watch closely so it doesn’t burn).
Drain the egg noodles and pour them into the skillet. Toss well with the brown butter. Add the cabbage back to the skillet and heat through. Taste the noodles and season with more salt if needed.
Transfer the noodles to a bowl and dollop the creme fraiche over top. Garnish with fresh dill, chives, flaky sea salt, and freshly cracked black pepper.