Polish Pasta and Cabbage

Bring a large pot of salted water to a boil, then add the farfalle pasta and cook according to package directions until al dente. Drain and set aside.

Meanwhile, melt the butter in a large skillet over medium heat. Add the chopped yellow onions and cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes.

Add the caraway seeds (if using) to the skillet and toast for about 1 minute, stirring constantly, until fragrant.

Add the chopped cabbage to the skillet with the onions and caraway seeds. Season with salt and black pepper to taste.

Cook the cabbage mixture over medium heat, stirring frequently, until the cabbage is tender and lightly caramelized, about 12-15 minutes.

Stir the cooked farfalle pasta into the cabbage mixture, combining gently to distribute evenly.

Remove the skillet from heat and stir in the sour cream until well combined and creamy. Adjust seasoning with additional salt and pepper if needed, then serve warm.