Ingredients:
1 tablespoon salt
4 cups finely shredded cabbage ( or grated)
1 cup finely sliced onions
4 tablespoons butter ( vegetable oil or other fat)
2 teaspoons sugar
1/4 teaspoon pepper
3 cups cooked broad egg noodles, drained
sour cream, to serve (optional)
Directions:
Mix the salt and cabbage together and let stand 30 minutes.
Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
Add the noodles and toss to blend thoroughly.
Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.
Servings: 6
Time preparation: 25 min.
Time total: 65 min.