Hungarian Noodles And Cabbage

• 1 (3 lb) savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
• 2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
• 1 tablespoon granulated sugar
• 1 yellow onions (American) or 1 brown onion, chopped (Australian)
• 6 garlic cloves, chopped
• 2 leeks, thoroughly washed, outer leaves removed, chopped
• fresh ground black pepper, to taste
• 1 (12 ounce) package egg noodles
• 1 tablespoon poppy seed

1. Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
2. Add the onions, garlic and leeks; cook until they start to wilt.
3. Stir in the cabbage; saute, stirring frequently, until the cabbage has softened, about 20 minutes.
4. Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
5. Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
6. Quickly toss the noodles with the cabbage mixture and the poppy seeds.
7. Serve immediately.
8. Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!

savoy cabbage, olive oil, sugar, yellow onions, garlic, leeks, fresh ground black pepper, egg noodles, poppy seed

Taken from www.food.com/recipe/hungarian-noodles-and-cabbage-136498 (may not work)