Place the non-dairy butter into a large skillet over medium-low heat. Add the cabbage, salt,and pepper into the skillet. It will look like a lot of cabbage but it will wilt down once cooked. Saute the cabbage until softened and tender, about 25 to 30 minutes, stirring often.

Meanwhile, add water into a medium pot, enough to fill it up ¾ the way up. Add ½  tablespoon kosher salt and 1 teaspoon of vegetable oil to the water. Place the pot over high heat and bring it to a boil. Once boiling, add the egg noodles and cook just until tender, about 5 minutes. Drain the egg noodles.

Remove the skillet with the cooked cabbage off the heat and add the egg noodles. Mix until the cabbage and noodles are distributed well.

Serve hot.