I could eat this dish every day and still love it.

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter with the olive oil over medium heat.

Add the sliced onion and sauté until translucent, about 5 minutes.

Stir in the cabbage and cook until it begins to soften, about 8-10 minutes.

Add the diced ham, salt, pepper, and caraway seeds, if using. Cook for another 5 minutes.

Pour in the chicken broth and bring to a simmer. Let it cook until the cabbage is tender and the liquid has reduced slightly.

Stir in the cooked egg noodles and sour cream, mixing until everything is well combined and heated through.

Adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with chopped fresh parsley.

For a vegetarian version, simply omit the ham and add more vegetables like bell peppers or mushrooms. You can also substitute the egg noodles with whole wheat pasta for a healthier twist. If you prefer a spicier dish, add a pinch of red pepper flakes when cooking the onions. For a creamier texture, increase the amount of sour cream or add a splash of heavy cream.