carrie's hungarian cabbage and noodles

This is Squish's grandmother's Hungarian recipe for a cabbage-and-noodles dish that'll keep your plumbing humming. Eat, eat!

1 large cabbage, cored and sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds

Sprinkle cabbage with salt and let stand about 30 minutes. Squeeze dry; blot on paper towels. Heat oil in 12-inch skillet. Add sugar and heat until sugar browns. Add onions. Cook until they start to wilt. Stir in cabbage; saute until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl and keep warm.

Cook noodles in boiling salted water until tender; drain. Toss noodles with cabbage and poppy seeds and serve (or scarf).

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