Austrian-Style Cheesy Cabbage & Egg Noodles

Shred 250 g of raw green cabbage into thin bite-sized ribbons. Finely dice 1 raw yellow onion. Grate 80 g of Swiss cheese using a box grater. In a small bowl, whisk 2 raw eggs with a pinch of salt and black pepper until smooth.

Heat a large skillet over medium heat. Add 30 g of unsalted butter. Once melted and bubbling, add the diced onion and shredded cabbage. Sauté for 10 to 12 minutes, stirring occasionally, until the cabbage is tender, sweet, and lightly caramelized around the edges.

While the cabbage cooks, bring 600 ml of water and 1/2 tsp of salt to a boil in a medium pot. Add 150 g of dry egg noodles. Cook for 6 to 7 minutes, stirring frequently, until the noodles are al dente and the water has reduced to a shallow, starchy glaze. Do not drain the noodles.

Transfer the cooked egg noodles along with all of their remaining starchy cooking liquid (about 60 ml) directly into the skillet with the caramelized cabbage. Toss over medium heat for 1 minute to coat the noodles in the sweet cabbage mixture.

Remove the skillet from the heat entirely. Immediately pour in the whisked eggs and grated Swiss cheese. Toss and stir vigorously off the heat for 1 minute. The residual heat and concentrated starch water will melt the cheese and cook the eggs into a smooth, velvety sauce without scrambling them. Season with black pepper to taste and serve immediately.