EGG NOODLES with CABBAGE and ONIONS

This simple dish makes a great side for pot roast or roast chicken.

1 1/2 lb. cabbage,cut crosswise into 1/2-inch wide strips
2 teaspoons salt
2 cups chopped sweet onion
5 tablespoons butter
1 teaspoon sugar
1/4 teaspoon pepper
4-oz. wide egg noodles (about 2 1/2 cups)

Toss cabbage with salt in a large bowl and let stand, tossing occasionally, 45 minutes. Squeeze cabbage by handfuls to remove as much liquid as possible. Cook onion in 4 tablespoons butter in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in cabbage, sugar and pepper, then cover, reduce heat to low, and cook, stirring occasionally, until cabbage is very tender, about 30 minutes. Remove heat and increase heat to medium high, then cook, stirring frequently, until onion and cabbage are golden, 6 to 8 minutes.

While cabbage is browning, cook noodles in a large pot of boiling salted water until al dente. Drain well and add to browned cabbage along with the remaining tablespoon butter, then cook over low heat, stirring occasionally, until butter is completely melted. Add salt and pepper to taste.
Serves 4.

"Life is like an onion. You peel it off one layer at a time, and sometimes you weep."~Carl Sandberg