Ingredients
1/2 pound sliced bacon, diced1 large onion, chopped1 can (27 ounces) sauerkraut, rinsed and squeezed dry1 small head cabbage, shredded1/2 teaspoon pepper5 cups uncooked egg noodles6 tablespoons butter1-1/2 teaspoons salt
Preparation
In a large skillet or Dutch oven, cook the bacon until almost crisp. Add onion; cook and stir until bacon is crisp and onion is tender. Drain. Add the sauerkraut, cabbage and pepper; mix well. Cover and simmer for 45 minutes.
Meanwhile, cook the noodles according to package directions; drain. Stir the noodles, butter and salt into cabbage mixture. Cover and simmer 30 minutes longer.
