Shred the cabbage, wash and steam in a microwave for 3 minutes or until slightly soft.

Dice the onion. Heat the butter in a large saucepan or frying pan. Add the onion and cook until soft.

Cut the bacon into small pieces and fry with the onion until cooked.

Add the drained noodles, mix with the onion and bacon, and continue to heat through for a further 3-5 minutes. Stir in sour cream to taste, and gently mix to combine all ingredients. Add salt and pepper to taste.

Noodles
Leftover pirozhki dough can be rolled out and cut into thin noodles, otherwise make fresh noodle dough as follows.

Beat the eggs together with the milk until combined.

In a separate bowl, add 3/4 cup of the flour and the salt. Make a well in the middle and gradually stir in the milk and egg mix until well combined.

Use the remainder of the flour to knead the dough with your hands until the dough comes cleanly away from the sides of the bowl.

Roll the dough out very thinly and, using a sharp knife, cut into long thin strips. Separate the noodles and put to one side until ready to cook.

Bring a saucepan of water to the boil, add a pinch of salt. Drop the noodles into the pot and cook until just soft but don't over cook.

Serving
Serve as a side dish or on its own as a snack or lunch.