Title: Kaposztas teszta (cabbage & noodles)
 Categories: Noodles, Hungarian
      Yield: 4 Servings
 
      1 lg Head of cabbage
      3 sl Bacon
           Salt and pepper
      1 pk Wide egg noodles
 
  Preparation: Grate cabbage onto a large dish or platter. Sprinkle
  liberally with salt and let stand for 1/2 hr. This will help release
  excess water. While cabbage is "resting", fry the bacon to rend the
  fat. Discard bacon or make a B.L.T. Squeeze out water from the
  cabbage and saute in the bacon drippings until golden brown. Add salt
  and pepper to taste. Meanwhile, break up the egg noodles so that
  they're short and fat rather than long and fat. Boil according to
  directions on box. When cabbage is done, add the noodles and mix
  thoroughly. This dish is even better the second day. Serve as a side
  dish or, if you make enough of it, a main course.