medium to medium-low heat, stirring every few minutes, for 20 to 25 minutes. You want it very soft and lightly browned in spots, with some edges caramelized. If it starts to brown too fast, turn the heat down.
The slow, gentle browning is what gives you that incredible smell and flavor.
While the cabbage is cooking, boil the egg noodles according to the package directions until just tender. Drain well and set aside. If they’re done early, toss them with a small pat of butter to keep them from sticking.
