1/4 c. butter
4 c. shredded cabbage
1/2 c. sliced onion
6 oz. med. egg noodles, cooked, drained
1 tsp. sugar
1 tsp. dried dill weed
1 tsp. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

In large skillet melt butter over medium heat. Add cabbage and onion. Cook, stirring 5 minutes or until tender-crisp. Stir in noodles, sugar, dill, vinegar, salt, and pepper until blended. Makes 6 servings.