Do not let the very mundanername of 'cabbage' put you off! Cabbage squares is the most unusual Hungarian savoury pasta, a gorgeously filling and rich concoction. I always thought it was too unusual a combination for anybody who was not reared on Hungarian food. Therefore it was only by accident that cabbage squares were first offered to my sons, who were born in England and are used to English cooking. After the first mouthful, this unusual dish was accepted and loved so much that it has become a regular feature on our menu and not something specially cooked for Hungarians only.

8 oz. egg macaroni bows
1 small hard white cabbage
2 tablespoons lard 2 lumps sugar salt and freshly ground black pepper

Cook the macaroni bows in salted water, drain, and mix twith a little fat. In the meantime, prepare the cabbage the following way. Grate the cabbage finely, put it in a bowl with some salt, let it stand for 30 minutes, then squeeze all the water out of it. Heat the rest of the fat in a heavy saucepan, add the lumps of sugar, cabbage, and pepper. Turn the heat down and stir the cabbage in the hot fat ti it becomes golden brown. The sugar will give it a better colour. Mix the cooked cabbage with the hot cooked pasta, and serve hot.