Creamy Cabbage with Noodles

Ingredients

• tablespoon sbutter, divided
• 1/2 medium head cabbage, cut into 1-inch chunks
• large onion, cut into 1-inch chunks
• teaspoon kosher salt (such as Diamond Crystal)
• teaspoon ground black pepper
• tablespoon sall-purpose flour
• cup chicken broth
• cup heavy cream
• ounce sdried egg noodles

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish with 1 tablespoon butter.
2. Melt 2 tablespoons butter in a large sauté pan over medium high heat . Add cabbage and onions; season with salt and black pepper. Stir, cover, and cook until cabbage and onions are soft, about 10 minutes.
3. Stir in flour; cook 2 minutes more. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
4. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes, or according to package directions. Drain.
5. Add noodles to cabbage mixture; stir to combine. Transfer to the prepared casserole dish; dot with remaining 2 tablespoons butter. Cover the casserole dish with aluminum foil.
6. Bake in the preheated oven until mixture is hot and bubbly, about 30 minutes.