Traditional Hungarian Noodles & Cabbage

A Jewish recipe, originally from "Foods From Eastern Europe Add Variety to Purim Menus" which I have adapted from one I found on www.jewish.com. Posted for the 2005 Zaar World Tour.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1 (3 lb)  savoy cabbage, cored, outer leaves removed, shredded (about 8 cups)
• 2  tablespoons olive oil (probably more than this if you don't use a non-stick pan)
• 1  tablespoon granulated sugar
• 1  yellow onions (American) or 1  brown onion, chopped (Australian)
• 6  garlic cloves, chopped
• 2  leeks, thoroughly washed, outer leaves removed, chopped
•  fresh ground black pepper, to taste
• 1 (12 ounce) package  egg noodles
• 1  tablespoon poppy seed

Directions

1. Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
2. Add the onions, garlic and leeks; cook until they start to wilt.
3. Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
4. Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
5. Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
6. Quickly toss the noodles with the cabbage mixture and the poppy seeds.
7. Serve immediately.
8. Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!