Shared by Michael Hurwitz

This recipe was shared by Michael Hurwitz. Read more about his family in "In This Family, Thanksgiving Shabbat Means BBQ Corned Beef" and try his recipes for broccoli slaw salad and corned beef with barbeque sauce.
Place the non-dairy butter into a large skillet over medium-low heat. Add the cabbage, salt,and pepper into the skillet. It will look like a lot of cabbage but it will wilt down once cooked. Saute the cabbage until softened and tender, about 25 to 30 minutes, stirring often.
Meanwhile, add water into a medium pot, enough to fill it up ¾ the way up. Add ½ tablespoon kosher salt and 1 teaspoon of vegetable oil to the water. Place the pot over high heat and bring it to a boil. Once boiling, add the egg noodles and cook just until tender, about 5 minutes. Drain the egg noodles.
Remove the skillet with the cooked cabbage off the heat and add the egg noodles. Mix until the cabbage and noodles are distributed well.
Serve hot.