PENNSYLVANIA DUTCH CABBAGE SAUTE

PENNSYLVANIA DUTCH CABBAGE SAUTE

1/2 pound bacon
1/2 head cabbage, thinly shredded
1/2 large onion, peeled and chopped
1 tbs cider vinegar
2 tsp poppy seeds
2 tsp caraway seeds
1 tsp salt
1/2 pound egg noodles, cooked following package directions
1 cup light sour cream

1). In a skillet, cook bacon until crisp. Crumble bacon and set aside. Leave
bacon drippings in skillet and add cabbage and next 5 ingredients. Cook 8 min.
2). Add cooked noodles and half of crumbled bacon. Remove from heat and stir in
sour cream. Spoon onto a platter. SPRINKLE WITH REMAINING BACON AND SERVE. Makes 8 servings