Cabbage and Noodles

1 small head green cabbage, cored and thinly sliced (about 6-7 cups)

1 medium yellow onion, thinly sliced 

3 TB butter, melted

2 TB olive oil

1 1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 cup vegetable broth or chicken broth

8 oz wide egg noodles

1 TB soy sauce or Worcestershire sauce

2 TB chopped fresh parsley or chives

Add the cabbage and onion to a 4-6 quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 tsp of the salt, black pepper, garlic powder, paprika. Toss everything together to coat the cabbage. Pour in the broth and soy sauce. The cabbage will look very full, but it cooks down a lot as it simmers. Cover and cook on low for 4-5 hours, until the cabbage is very tender and reduced in volume. About 20 minutes before you're ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente.  Drain well. Stir the cooked, drained noodles into the low cooker with the cabbage mixture.  Taste and add the remaining 1/2 tsp salt or more and extra butter if you want it richer. Cover and cook on low for another 15-20 minutes.  Stir in the parsley.