Simple cabbage
half small head cabbage
4 oz. spaghetti or linguine
4 T. (half stick) butter
half cup chicken stock (i use bouillon powder)
1 t. salt
black pepper to taste
quarter cup to a third cup chopped scallions

Chop cabbage.  Break pasta in 2-inch pieces, cook al dente, drain and
rinse with cold water.  Meanwhile, melt  butter in a large skillet over
low heat, stir in cabbage, cover and cook about 10 minutes until
crisp-tender.  Add pasta, stock and about half the scallions.  Cook
uncovered over low heat, stirring occasionally, until heated through and
some of the liquid is cooked off.  Season with salt and pepper, garnish
with scallions and serve.  (Cook more or all of the scallions for a
milder onion taste; use more raw as garnish for a stronger taste.)

Thanks Paige