Recipe(tried): Hungarian Noodles with Cabbage Kaposztas Kocka

HUNGARIAN NOODLES WITH CABBAGE KAPOSZTAS KOCKA
(Kah-poh-stahsh kohts-kah)

1 medium (about 2 pounds)cabbage
1 teaspoon salt
1 tablespoon sugar
3 tablespoons cooking oil or lard
1/2 cup minced onions
Pinch of freshly ground black pepper
12 ounces egg noodles, preferably 1-inch squares (if not available, break up 1-inch-wide noodles)

Core and wash the cabbage, then shred it or grate it, using the large hole of the grater. You should have about 6 cups. Sprinkle with salt and let it stand about 30 minutes. Squeeze dry.

Using a 9-10-inch frying pan, brown the sugar in oil or lard.

Add the onions and cook until they start to wilt.

Stir in the cabbage and saute it, turning frequently, until it is tender (about 25 minutes). Season with black pepper.

Scrape the cabbage, onions, and pan juices into a large bowl.

Meanwhile, cook noodles according to package directions. Drain and rinse the noodles and quickly toss them with the cabbage. Serve immediately.

Source: The Hungarian Cookbook by Susan Derecskey