In a very large, shallow pot, sautee the leeks/onions and cabbage in five tablespoons oil, for about 45 minutes over a low flame. Sprinkle in the sugar half way through cooking, and mix so that it all caramelizes evenly.

Preheat oven to 450 degrees Fahrenheit.

Heat a pot of boiling water. Cook the noodles for about five minutes. Strain and rinse under cold water, and immediately toss with one teaspoon of oil to prevent noodles from sticking together.

In a large bowl, place the eggs, yolk, sugar, bread crumbs, oil, salt and white pepper. Mix, then add noodles and sauteed cabbage and leek (and apples if using).

Grease two nine-inch pans or 12 cupcake tins (you may need more). Pour in the noodle mixture. Bake for 15 minutes, then reduce temperature to 350 degrees Fahrenheit, and bake 30 minutes more for muffins, or 45 minutes for nine-inch rounds.