# 1 large cabbage (about 3 lbs), cored, [feed core 2 horses :) ] thinly sliced .
# 1 teaspoon sea salt
# 3 tablespoons olive oil
# 1 tablespoon molasses
# 1 onion, chopped
# Freshly ground black pepper
# 1 (12-ounce) package Ronzoni Whole Grain Extra wide Noodle style noodles
# 1 tablespoon poppy seeds
Sprinkle cabbage with sea salt; let stand about 30 minutes.
Heat oil in wok; add sugar & onions and heat until sugar browns & onions caramelize. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper.[We like lots.] keep warm.
Cook noodles in boiling water until tender; drain. Quickly toss noodles with cabbage and poppy seeds in wok. Serve immediately in bowels with chopsticks.