Grate cabbage onto a large dish or platter. Sprinkle liberally with salt and let stand for 1/2 hour. This will help release excess water from the cabbage.

While cabbage is "resting", fry the bacon to render the fat. Eat the bacon, consider it the Chef's treat, you'll just be using the bacon grease.

Squeeze out water from the cabbage and saute in the bacon drippings until golden brown. Taste and add salt and pepper if needed.

Meanwhile, break up the egg noodles so that they're short and fat. Cook according to the package directions. Drain and add to the cabbage. Mix thoroughly.

Pan-wilted Winter Greens	Coriander Chutney	Cardamom Fudge
Oat Cake	Almond Biscotti	Halwau-e Aurd-e Sujee