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borrowed from marilyferecipes.blogspot.com
I made this for Shabbat dinner and then we all remembered why sometimes the simple things in life can be so good and satisfying. This is one of those recipes where the whole is greater than the sum of its parts.
Cabbage and Bow Tie Noodles
1 small head cabbage, cored and cut into thin shreds
1 large sweet onion
2 Tbsps. unsalted butter or extra-virgin olive oil
1 Tbsp. toasted sesame oil
2 Tbsp. sugar, or more to taste
Freshly ground black pepper
1 lb. Bow tie-shaped noodles, cooked al dente
Shred cabbage. Put into a large colander and salt liberally while tossing. Let stand for a half hour.
Meanwhile, chop onion.Heat butter or oil and sesame oil. Sauté the onions on medium heat until translucent.
Take cabbage by handfuls and squeeze out as much liquid as possible. Add cabbage to skillet and continue to sauté for 10 minutes, stirring from time to time.Stir in additional salt, sugar and fresh pepper to taste, keeping in mind that the noodles will absorb some of the seasonings. Cover and cook over low heat for 30 minutes. Add noodles, taste to see if additional seasoning is needed, and serve warm.
Serves 8-12 people as a side dish. Can be frozen and rewarmed, but is better served immediately.