Haluski (Buttered Cabbage and Noodles)

From the garden

• 1 head green cabbage, cored and chopped into rough 1-inch pieces — about 2 lb
• 1 large yellow onion, sliced
• 2 tbsp fresh parsley, chopped (optional)

From the pantry

• 6 tbsp butter — divided
• 12 oz wide egg noodles
• salt — to taste
• black pepper — be generous — it's the signature

1. Bring a big pot of salted water to a boil for the noodles. Meanwhile, melt 4 tablespoons of the butter in your widest skillet over medium heat and cook the onion with a pinch of salt until soft and golden, 8–10 minutes.
2. Add the cabbage in batches with another pinch of salt, letting each addition wilt down before the next. Cook 15 minutes or so, stirring now and then, until the cabbage is tender, sweet, and browned in spots — don't rush this stage; the browning is the flavor.
3. While the cabbage finishes, boil the noodles until just tender, scoop out a half cup of cooking water, and drain.
4. Add the noodles to the skillet with the remaining 2 tablespoons butter and a splash of the noodle water, and toss until everything is glossy and the noodles pick up flecks of golden cabbage.
5. Season assertively with salt and a lot of coarse black pepper, scatter with parsley, and serve hot from the pan.