2 cups shredded green cabbage
1 1/2 teaspoons salt
6 tablespoons butter or margarine
2 teaspoons sugar
1 teaspoon freshly ground pepper
1 (8-ounce) package egg noodles, cooked al dente and drained
Sprinkle cabbage with salt and allow to stand for 20 to 30 minutes. Squeeze out liquid.
Melt butter in a large, deep skillet or Dutch oven on medium heat. Add cabbage, sugar and pepper. Increase heat to high and cook, stirring occasionally, until cabbage wilts and is lightly browned and bright green.
Toss noodles and cabbage.
Makes 6 servings.