3 c. shredded cabbage
2 tbsp. salt
1/2 stick butter
1/2 tsp. sugar
Black pepper to taste
8 oz. broad egg noodles, cooked

Place shredded cabbage in a colander. Add salt and mix well. Allow to stand 20 minutes. Squeeze excess water from cabbage (to reduce salt intake, rinse with water and squeeze again). Using medium heat, slowly saute cabbage in butter until lightly browned (about 1/2 hour). Stir in sugar and pepper. Mix with cooked noodles. Adjust seasonings. Serves 6. This goes well with steaks or roasts.