Peel and dice 1/2 large onion
Remove the core from 1/2 head small white cabbage and slice thinly.
Heat 1 tbsp olive oil in large skillet over medium heat and add onions. Sauté until the onion becomes soft then add the sliced cabbage and season with kosher salt to taste. Toss to combine. Cover with a lid and sauté over medium heat until the cabbage is reduced in volume by half, about 20 minutes. Turn the cabbage with tongs a few times while cooking to make sure that the cabbage cooks evenly.
Sprinkle with 2 tbsp sugar and 1 tsp freshly ground black pepper, toss to combine. Increase heat to medium high. Continue to sauté, uncovered, for another 20-25 minutes. Stay close to the pan and stir often to make sure that the cabbage does not burn but does caramelize.
Bring a medium stock pot full of water to a boil, add plenty of salt.
Dice 3 sheets of lasagna dough into 1" strips, and then 1" dice. You should have 1" square pieces of dough.
Cook the pasta until al dente, strain and combine with caramelized cabbage.
