4 slices bacon, diced
1 tbsp. butter
1 tbsp. olive oil
1 med. onion, sliced thin
1/2 tsp. minced garlic
1/4 c. chicken broth
1/4 c. dry white wine or additional broth
1/4 tsp. salt and pepper
1 1/2 lb. green cabbage, shredded (9 c.)
4 oz. med.-wide noodles, fresh cooked and drained
1 tsp. poppy seeds

1. Cook bacon in a large skillet over medium heat until crisp. Remove to paper towel. Drain off and discard all but 1 teaspoon fat from skillet.

2. Add butter, oil, onions and garlic. Cook over medium heat 6 to 8 minutes until onions are translucent.

3. Add broth, wine, salt and pepper. Boil 1 minute.

4. Add cabbage. Stir over medium heat 3 to 5 minutes until crisp tender.

5. Stir in bacon, then fold in noodles and poppy seeds. Cook just until noodles are hot. Makes 8 servings.