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Kaposztas Tesztahungarian, noodles 1 large head of cabbage 3 slice bacon 1 salt and pepper 1 pkg 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.
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