Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer
In a large skillet, heat the butter and oil. Cook the onion until very soft, about 10 minutes. Add the garlic and cabbage and cook until limp, about 5 minutes. Stir in the sugar and continue cooking until the cabbage turns golden-brown, about 20 minutes. Stir in the pepper and poppy seed and toss with the farfalle.
