Ingredients
- 400 g (14 oz) wide egg noodles (or square pasta)
- 700 g (1½ lbs) white cabbage, finely shredded
- 2–3 tablespoons oil or lard
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the egg noodles in salted boiling water according to package instructions. Drain and set aside.
- Heat oil or lard in a large pan over medium heat.
- Sprinkle in the sugar and allow it to caramelize lightly until golden (do not burn).
- Add shredded cabbage and stir to coat in the caramelized sugar.
- Cook over medium heat for 20–30 minutes, stirring occasionally, until cabbage becomes soft and lightly browned.
- Season generously with salt and freshly ground black pepper.
- Add the cooked noodles to the cabbage and mix thoroughly.
- Cook together for another 2–3 minutes so flavors combine.
Serve hot.
Traditionally served slightly sweet with plenty of black pepper, but it can also be made more savory depending on taste.
