Cabbage and Egg Noodles - Jana Lithgow

1.5 lb green cabbage
salt
1 large onion, finely chopped (about 2 cups)
5 tablespoons unsalted butter
1 teaspoon sugar
1/4 tsp black pepper
4 oz wide egg noodles (about 2.5 cups)
1 teaspoon poppy seeds (optional)

Toss cabbage with salt and let stand at least 45 minutes. Squeeze excess water from cabbage.

Cook onion in 4 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in cabbage, sugar, and pepper, then cover, reduce heat to low, and cook, stirring occasionally, until cabbage is very tender, about 30 minutes.

Remove lid and increase heat to moderately high, then cook, stirring frequently, until onion and cabbage are golden, 6 to 8 minutes. While cabbage is browning, cook noodles in a large pot of boiling, salted water until al dente.

Drain noodles well. Add noodles to cabbage/onion mix along with the last tablespoon of butter. Stir until butter is melted and distributed evenly and noodles brown slightly. Add salt and pepper to taste and sprinkle with poppy seeds if using.