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.