Beat eggs and salt in a large bowl.

Add matzo farfel and toss to coat thoroughly.

Spread farfel on a baking sheet.

Bake at 350°F for 45 minutes, separating after 15 minutes and again after another 15 minutes, until golden tan.

Set toasted farfel aside.

Shred cabbage finely and rinse well in a colander, then dry well.

Peel onions, cut in half, then slice thinly.

Heat chicken fat or butter in a large skillet.

Add cabbage and onion, season with salt, and toss.

Cook over medium heat, tossing regularly, until cabbage is wilted, tender, and tan (about 30 minutes).

Set aside in the skillet.

Bring a large pot of water to a boil, salt lightly.

Boil farfel for 5 minutes and drain in a colander.

Combine farfel with cabbage in the skillet and toss over medium heat.

Season with pepper to taste and serve hot.

Reheat leftovers in a dry skillet.