Transylvanian Cabbage and Noodles

Transylvanian Cabbage and Noodles

 1 pound cabbage, shredded
 1 teaspoon salt
 1 tablespoon vegetable oil
 1 onion, chopped
 salt and ground black pepper to taste
 1/4 pound wide egg noodles
 1/2 teaspoon caraway seeds, or to taste (optional)

Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.

Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.
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