1 tbsp. salt
4 c. cabbage, finely shredded or grated
1 c. onion, finely sliced (optional)
4 tbsp. butter, vegetable oil or other fat
2 tsp. sugar
1/4 tsp. pepper
3 c. broad egg noodles, cooked and drained

Mix the salt and cabbage together; 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 45 minutes. Add the noodles and toss to blend thoroughly.

Makes 8 servings.