Hungarian cabbage and noodles

1 large head of green cabbage

1/2 unsalted butter

11 ounces(700 g) of egg noodles

1) Cut the cabbage into the small slices.

2) Put the cabbage into a large bowl and add salt.

3) Put the cabbage into the refrigerator overnight.

4) The next day, drain the cabbage.

5) Melt the butter in a large pan.

6) Sauté the cabbage until it is light brown and very soft(30-40 minutes).

7) Cook the noodles and drain them. Mix them with the cabbage. Add lots of black pepper.