Serves 4 to 8, Depending on how it is served. This recipe is courtesy of Arthur Schwartz from his cookbook, Arthur Schwartz’s Jewish Home Cooking

1 (2 1/2 to 3 lb) cabbage, I used 2 small heads
2-8 TB butter, or 1/4 cup schmaltz (see blog post), I used 8 TB and it was yummy
1 med onion, thinly sliced or chopped
1 tsp salt or more to taste
1 lb egg noodles (any shape but not fine)
Freshly ground pepper
About 1/4 cup poppy seed, for garnish (optional) Note- I liked the poppy seed garnish
Sour cream or cottage cheese fro garnish ( I used sour cream)

Core the cabbage, shred it finely and wash well, then dry in a clean kitchen towel or salad spinner. In a large  pot, melt the butter over medium heat. (A whole stick of butter is what I used and what the author used) and it does make the cabbage “divine”. Add the cabbage and onion and salt. Toss the cabbage in the melted fat. caver the pot and let steam until wilted, about 10 minutes.

Toss again. Cover the pot, decrease the heat to medium-low, and cook for 1 1/2 hours longer,, tossing the cabbage every 20 minutes or so. If the juices have not evaporated after the first hour, increase the heat.

After about 2 hours, the cabbage will have begun to brown. Raise the heat and continue to cook, uncovered, tossing more often, until the cabbage is a deep brown.

as the cabbage is delicious at any point, you can toss it with the egg noodles or serve it alone as a vegetable, in either case seasoned with freshly ground pepper and, if necessary, more salt. Garnish with poppy seed and sour cream.

Note- The caramelized cabbage is also used as a filling for a savory strudel. Just wrap the cooked cabbage in several layers of phyllo pastry, each sheet brushed with melted butter and lightly sprinkled with dry bread crumbs, and bake.