1 med. onion
1 lb. bacon
1 med. cabbage (not too hard), cut into wedges
2 c. water
1/4 lb. butter
1 lb. egg noodles
Salt and pepper to taste

Slice onion fine. Slice bacon into 1/2 inch pieces. Cook bacon and onions in a wok until the bacon is nearly crisp. Add the water and the cabbage sections, cover and cook until tender.

Cook noodles separately, and then add to the mixture in the wok. Drain off any excess grease. Flavor with salt and pepper.