Hungarian Cabbage And Noodles


1 large cabbage (about 3 lbs), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds

Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.

Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; sauté, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. Yield: 8 to 10