Quick One Pot Hungarian Chicken and Noodles with Cabbage

Ingredients

• 3 tablespoons unsalted butter
• 2 medium onions, finely chopped
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon caraway seeds
• 1 pound ground chicken
• 1 small head cabbage, quartered, cored, sliced into 1-inch strips
• 1 1/2 cups low sodium homemade or store-bought low sodium chicken stock
• 5 ounces egg noodles
• 1/3 cup fresh parsley leaves, chopped
• 4 to 6 tablespoons sour cream, optional

Directions

1. Set a skillet over medium heat and let the butter melt. Add the onions along with 1 teaspoon salt, then cook, stirring now and then, until the onions are tender, 6 to 8 minutes. Mix in the caraway seeds and let them warm up until they smell toasty, about 30 seconds.
2. Add the chicken to the pan and cook, breaking and stirring it as you go, until you do not see any pink, 2 to 3 minutes. Stir in the cabbage and cook until it has slumped down to about half its volume, about 3 minutes. Pour in the chicken broth, add 1 more teaspoon salt and 1/2 teaspoon black pepper, and bring everything to a simmer. Tuck the egg noodles into the pan, cover, and keep it at a gentle simmer, stirring occasionally, until the noodles are cooked but still very firm, 5 to 6 minutes.
3. Take the skillet off the heat. Stir in the parsley, then stir in the sour cream if you are using it. Taste and adjust the seasoning, then serve. The broth will get a little thicker as it sits.