Krautfleckerl- Hungarian Cabbage And Noodles

• 1 tablespoon salt
• 4 cups finely shredded cabbage (or grated)
• 1 cup finely sliced onion
• 4 tablespoons butter (vegetable oil or other fat)
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 3 cups cooked broad egg noodles, drained
• sour cream, to serve (optional)

1. Mix the salt and cabbage together and let stand 30 minutes.
2. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
3. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
4. Add the noodles and toss to blend thoroughly.
5. Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

salt, cabbage, onion, butter, sugar, pepper, egg noodles, sour cream

Taken from www.food.com/recipe/krautfleckerl-hungarian-cabbage-and-noodles-135934 (may not work)