Heat the oil in a large pan. Add onions and sauté until golden brown.
Add the cabbage, lower the flame, and let it slowly caramelize with the onions — about two hours on low. (Patience = flavor here!)
Cook the bow ties al dente, then transfer them to a large mixing bowl.
Add the cabbage-onion mixture to the pasta. Season with salt, pepper, sugar, and paprika. Mix well.
Serve warm — preferably with a cold glass of Baron Herzog White.
Directions
Tips:
Balabusta Tip: The cabbage-onion mixture can be made ahead and frozen. Just defrost, toss with pasta, and reheat before serving. Perfect for Yom Tov prep.
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Yum! this is the real deal! plus it made the house smell amazing!
Yummy!!!
I added also shredded carrot and it gave nice flavor and texture!