5 slices bacon (thick slices), diced
6 c. cabbage, chopped
1/2 c. sour cream
1 tbsp. sugar
Noodles
Paprika

In large skillet cook bacon until crisp. Remove from skillet. Drain, reserving the drippings. Crumble bacon. Stir sugar and 1 1/2 teaspoons salt in bacon drippings. Add cabbage. Stir until cabbage is coated, cover and cook over medium heat until cabbage is tender. Combine cabbage mixture, cooked noodles and bacon, turn into 1 1/2 quart casserole. Cover and bake at 325 degrees for 45 minutes. Uncover, spoon sour cream over the top. Return to oven and bake 5 minutes more.

NOODLES:

2 c. flour
2 eggs, well beaten
3 to 5 tbsp. water
1 tsp. salt
2 qts. salted water

Put flour in a bowl and make a well in center. Add salt, eggs and enough water to make the dough stiff. Turn dough onto a floured board and knead into a smooth shiny ball. Cover with a towel and let stand 10 minutes. Roll dough about 1/8 inch thick. If sticking, sprinkle underneath with flour and continue rolling by turning over dough. Let dry five minutes. Cut dough into 3 inch long noodles. Drop noodles into boiling water. When they rise to the surface, rinse with cold water and drain. Mix with cabbage.