1. In a large skillet, cook 1/4 lb diced bacon on medium heat until crispy. Remove with a slotted spoon and add 2 tbsp butter, 10 cups quartered, sliced cabbage and 1 large diced onion to pan; cook 7 minutes. Stir in bacon, 1 tbsp caraway seeds, 1 1/2 tsp salt, cracked pepper and 12 oz cooked egg noodles. Serves 6.