#2381 - Cabbage Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
3 TBSP butter
1/2 lb. bacon
1 chopped onion
1 small head of cabbage
salt, pepper, and garlic salt to your taste

Shred the cabbage--set aside. Cook the bacon in a large skillet--drain bacon on paper towels. Cook egg noodles according to bag directions--drain but do not rinse--set aside. Pour the bacon grease from the skillet into a Dutch oven and add chopped onions--cook/stir over medium heat until tender. Add shredded cabbage--cook/stir until cabbage is tender. Add butter--cook/stir until butter melts. Add drained egg noodles--stir. Crumble bacon and add to Dutch oven--stir. Cook/stir until mixture is hot. Add salt, pepper and garlic salt to your taste.