Cooked egg noodles tossed with butter-sautéed shredded cabbage seasoned with black pepper and a just a hint of sugar.

Cabbage and Noodles

2 cups shredded green cabbage

1 1/2 teaspoons salt

6 tablespoons butter or margarine

2 teaspoons granulated sugar

1 teaspoon freshly ground black pepper

1 (8-ounce) package egg noodles, cooked al dente and drained

1. Sprinkle cabbage with salt and allow to stand for 20 to 30 minutes. Squeeze out liquid.
2. 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.
3. Toss noodles and cabbage.

Makes 6 servings.