1 large red onion, thinly sliced 1/2 head of cabbage, cored and thinly sliced 2 Tbls extra virgin olive oil 1/2 tsp paprika 1 cup uncooked egg noodles sea salt and pepper to taste

Cook egg noodles until al-dente. Drain and set aside. In a large skillet over medium heat, add the olive oil and onion. Cook the onion, stirring frequently, until lightly browned. Add the sliced cabbage and stir frequently so that it’s incorporated with the cooked onion. Season with the paprika. Add sea salt and pepper to taste. Continue cooking until the cabbage begins to brown. Add the cooked noodles to the onion and cabbage and continue stirring and cooking for about five minutes.