Sautéed Cabbage and Garlic Noodle Kugel

Like potatoes, beets, and carrots, protean cabbage turned up on Ashkenazi tables in many forms, from tart sauerkraut to a sugared filling for delicate strudel dough, not to mention lusty cabbage soup and meat-stuffed cabbage rolls. A favorite among Central European Jews was an irresistible tangle of sautéed cabbage ribbons and golden egg noodles, lavishly sprinkled with poppy or caraway seeds.

First parboiled, the cabbage is then lightly browned, intensifying its flavors to a nutty