Noodles Cabbage and Onions

Directions

1. 1

   KOSHER GOURMET COOKBOOK-------------------------- 3/4 lb HEAD CABBAGE CORED,SHREDDED 1/2 ts SUGAR FRESHLY GROUND PEPPER 6 tb SCHMALTZ,OR BUT

2. 2

   DRAIN IN COLANDER

3. 3

   RINSE UNDER COLD RUNNING WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER

4. 4

   MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND SAUTE OVER MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN

5. 5

   ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,F

6. 6

   COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2 TABL