*Noodles and Cabbage*
Serves 4

This is a lovely dish that goes well with most meats, and I have even been known to eat a big plate of it all on it's own.  My family always used to love it when I made this.  I most often use flat egg noodles such as Fettuccini, but  Tagliatelle and Farfelle work really well also.  I don't think that it is suited to the rounder types of pasta.  You can top it with sour cream if you like, but we have always loved to have ours with a dusting of freshly grated Parmesan Cheese.

2 cups egg noodles, or other pasta
(Uncooked)
1/4 cup butter
1 large onion, peled and thinly sliced
1 small head of white cabbage, quartered, core trimmed away, and thinly sliced
2 tsp brown sugar
sea salt and freshly ground black pepper to taste
Sour Cream or freshly grated Parmesan Cheese for serving (optional)

Bring a large pot of lightly salted water to the boil.  Add the noodles and cook according to the package directions.  When done, drain well, rinse in warm water and then keep warm until they are needed.  (Tossing them with just a touch of vegetable oil helps to keep them from sticking together.)

Heat a large skillet over medium high heat.  Add the butter and once it is foaming add the onion.  Cook, stirring until the onion begins to soften.  Add the cabbage and sprinkle it all with the brown sugar.  Cook, stirring and tossing until the cabbage begins to wilt and brown in a few placed, and the onion and cabbage are well mixed together. 

Turn the heat to low, pop a lid on top, and cook for five to ten minutes, giving it a stir every few minutes, until the cabbage and onion are nicely softened and beginning to caramelize a bit.  Remove the lid and toss in the noodles, mixing all together well.  Heat through and season to taste with some salt and black pepper.  Serve hot with a dollop of sour cream on top of a light dusting of Parmesan Cheese.  Delicious!!