Fill a large pot with water and set it over high heat so it can come to a boil.

Put a large skillet on the stove over medium-high heat. Add 2 tablespoons of the butter and let it melt.

Add the sliced onion to the skillet. Cook for about 3 minutes, stirring a few times, until it softens and starts to look clear.

Add the sliced cabbage to the skillet. Stir it into the onion and cook for 4 to 5 minutes, until it wilts down and looks glossy.

Add the caraway seeds and 1/4 teaspoon of the black pepper to the skillet. Lower the heat to medium and cook for 8 to 10 minutes, stirring every couple of minutes, until the cabbage is tender and browned in spots.

When the pot of water reaches a full boil, add enough salt to lightly season the water.

Add the egg noodles to the boiling water. Stir right away so the noodles do not stick together.

Cook the noodles until just tender, following the package time, usually 7 to 9 minutes.

Scoop 1 cup of the hot noodle water into a mug or heatproof measuring cup and set it near the stove.

Put the cottage cheese, apple cider vinegar, and the remaining 1/4 teaspoon black pepper in a medium bowl. Stir to combine.

Add 2 tablespoons of the reserved hot noodle water to the bowl with the cottage cheese. Stir again until the cottage cheese loosens slightly and looks easier to spoon.

Drain the noodles in a colander. Do not rinse them.