Cook egg noodles according to package directions until just al dente. Drain and set aside, they will finish cooking in the pan.
2
Heat a large skillet over medium-high heat. Add the kielbasa coins in a single layer and cook until nicely browned on both sides, about 3–4 minutes per side. Remove and set aside.
3
Reduce heat to medium. Add a generous amount of butter to the pan and let it melt. Add the onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Season with salt and pepper.
4
Add the cabbage and toss to coat in the butter. Cook down until tender and caramelized, about 8–10 minutes, stirring occasionally. In the last 2 minutes, push the cabbage to the sides, add a little more butter to the center, and add the garlic. Cook for 60–90 seconds until fragrant, then mix everything together.
5
Add the drained noodles and browned kielbasa back to the pan. Toss everything together over medium heat for 2–3 minutes until the noodles soak up the butter and all the flavors meld. Taste and adjust seasoning.
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