Haluski with drop noodles

Cut the tough core out of half a head of cabbage and slice it as thin as possible.

Toss the cabbage in a bowl with salt to draw out water so it cooks down faster; slice the onion.

Melt half a stick of butter in a cast iron pan over medium heat, keeping a little back; add the onions and let them caramelize slowly with a little salt and pepper, 10 to 15 minutes, until browned.

Add the salted cabbage, mix, and let it caramelize down with some brown bits.

Mix two cups flour, one egg, a teaspoon of salt and water, starting with half a cup and going to the full cup, to between a pancake batter and a wet dough; crack in fresh pepper.

Shape noodles one of three ways: shift batter through a haluski strainer, squeeze from a squeeze bottle, or drop off a fork for larger dumpling shapes.

Cook in boiling salted water until they float, then about a minute more, longer for the larger drop dumplings; strain.

Pan-fry the noodles in the reserved butter and mix in the caramelized onions and cabbage.

Plate, finishing with parsley if wanted.