I swear I thought my Czech grandmother made this recipe up until I searched it up on google just now and found proof that it's a Polish/Slovak standard.
We make it a little different. We cut a head or two of cabbage up into thin strips, then put a MESS (that's like almost a stick) of butter in a pan, and sautee the cabbage until it starts to brown and carmelize. This takes a while, and it's an art to get the gas just right so the cabbage gets soft before browning.
While the cabbage is cooking, we boil noodles (shells preferred, so the little soft pieces of cabbage can stick all inside of the shells). We skip the onion. We use lots of salt. When the noodles and cabbage are done, we mix them together and add more salt (and butter if needed, and when is it not?).