Quick One Pot Hungarian Chicken And Noodles With Cabbage Recipe

• 3 tablespoons (1 1/2 ounces) unsalted butter
• 2 medium onions, finely chopped (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon caraway seeds
• 1 pound ground chicken
• 1 small head cabbage (about 1 pound), 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 (see note)

1. Heat butter in skillet over medium heat until melted. Add onions and 1 teaspoon salt. Cook, stirring, until onions have softened, 6 to 8 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds.
2. Add chicken and cook, stirring, until chicken is no longer pink, 2 to 3 minutes. Stir in cabbage and cook until wilted to about half it's volume, about 3 minutes. Stir in chicken broth, another teaspoon salt, and 1/2 teaspoon black pepper. Bring to simmer. Nestle in egg noodles, cover, and gently simmer, stirring occasionally, until noodles are cooked but still quite firm, 5 to 6 minutes.
3. Remove from heat, stir in parsley, stir in sour cream (if using), season to taste and serve. Broth will thicken slightly upon resting.

unsalted butter, onions, kosher salt, caraway seeds, chicken, cabbage, chicken stock, egg noodles, parsley, sour cream

Taken from www.seriouseats.com/recipes/2014/03/one-pot-hungarian-cabbage-noodles-chicken-recipe.html (may not work)