3/4 lb. cabbage, cored and cut into
1/2 inch strips
1 tsp. salt
1/2 lg. onion, minced
3/4 stick (6 tbsp.) unsalted butter
1/2 tsp. sugar
2 oz. (1 1/2 c.) bread
In a large bowl, sprinkle cabbage with salt, toss and let sit for 45 minutes. Squeeze out excess water. In a large heavy skillet, cook the onion in 4 tablespoons butter over medium low heat, stirring frequently for 5 minutes or until soft. Add cabbage, sugar and pepper. Mix well and cook covered over low heat for 30 minutes. Stir occasionally, then cook over medium high heat until cabbage is golden. Combine cabbage with well drained aldente noodles. Toss with remaining 2 tablespoons butter. Season to taste with salt and pepper. 1 teaspoon caraway may be added to cooking cabbage if desired.