Hungarian Noodles And Cabbage - cooking recipe

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

Preparation

Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
Add the onions, garlic and leeks; cook until they start to wilt.
Stir in the cabbage; saute, stirring frequently, until the cabbage has softened, about 20 minutes.
Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
Quickly toss the noodles with the cabbage mixture and the poppy seeds.
Serve immediately.
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!