German Sautéed Cabbage and Noodles
Serves 6 as a side dish
4 cups finely shredded cabbage
1 tablespoon salt
1 pound broad noodles such as pappardelle
½ cup unsalted butter
1 teaspoon sugar
Freshly ground pepper to taste
Place the cabbage in a colander and sprinkle with the salt. Let stand for 15 minutes. Drain well.
In a large, deep skillet, melt the butter over medium heat. Add the cabbage, sugar, and pepper. Stir to blend, cover, and cook over low heat until the cabbage is tender but not mushy, about 45 minutes.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the noodles, stir to separate, and cook until not quite al dente. Check frequently for doneness. Drain.
Add the noodles to the skillet with the cabbage, toss to combine, and cook briefly. Transfer to a warm platter.