- 1/2 Pound sliced bacon, diced
- 1 large onion, chopped
- 1 27-ounce can sauerkraut, rinsed and squeezed dry
- 1 small head cabbage, shredded
- 1/2 Teaspoon pepper
- 5 Cups uncooked egg noodles
- 6 Tablespoons butter
- 1 1/2 Teaspoon salt
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.