1/2 lg. head green cabbage (about 1 1/2 lbs.), cored, rinsed and shredded
+ Salt
1/4 c. butter, butter, vegetable oil or rendered chicken fat
1/2 lg. onion, minced
1/2 tsp. sugar
+ Freshly ground pepper
1 1/3 c. (2 oz.) med. egg noodles

In large saucepan, cook cabbage in boiling salted water to cover 5 minutes, or until just tender. Drain in colander. Gently squeeze cabbage by handfuls to remove excess water.

Heat butter in large skillet. Add onion; saute over medium low heat 7 minutes, or until beginning to turn golden. Add cabbage, sugar and pepper to taste; mix well. Saute over medium heat, stirring, 3 minutes. Then saute over medium high heat, stirring, a few minutes more to lightly brown.

Cook noodles in large pan of boiling salted water 7 minutes, or until just tender. Drain thoroughly; add to cabbage. Toss over low heat until mixed.