By:  Peg Gordon

In a large skillet cook ¼ lb. diced bacon until crispy, remove bacon with a slotted spoon add 2 tbsp. butter, 10 cups of quartered and sliced cabbage and 1 large diced onion to pan.  Cook 7 minutes stir in bacon, 1 tbsp caraway seeds, 1 ½ tsp. salt, 1 ½ tsp. pepper.  Add 12 oz cooked egg noodles to pan and combine.  Serves 6.