--------------------------KOSHER GOURMET COOKBOOK--------------------------
    3/4 lb HEAD CABBAGE

           CORED,SHREDDED
    1/2 ts SUGAR

           FRESHLY GROUND PEPPER
      6 tb SCHMALTZ,OR BUTTER,OR OIL

  1 1/2 c  MEDIUM EGG NOODLES

    1/2    LARGE ONION MINCED

      ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5
  MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING
  WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE
  EXCESS WATEER.     MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND
  SAUTE OVER  MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN.
  ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM
  HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW
  MINUTES MORE TO LIGHTLY BROWN.
      COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR
  UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2
  TABLESPOONS BUTTER.TOSS OVER LOW HEAT JUST UNTIL MIXED.TASTE FOR SEASONING
  SERVE HOT.MAKES FOUR SERVINGS.