1 med. cabbage, halved & thinly sliced
1 lg. onion, halved & thinly sliced
1 lg. can sauerkraut (27 oz.) rinsed 2-3 times in cold water squeeze out excess water
1 stick butter
Sm. amount of water
1/2 lb. pkg. wide egg noodles, cooked
Salt & pepper to taste

In a large skillet, melt about half of the butter. Add cabbage and onion, salt and pepper. Stir frequently until soft. Add a small amount of water, lower heat. Add sauerkraut. Mix well with cabbage and onion. Cook 5-6 minutes until blended. Add noodles and the rest of the butter. Cook on low heat stirring frequently for 5 minutes. Let stand a half hour before serving. Serve with kielbasa or broiled pork chops and applesauce.