1 tablespoon butter
3 cloves garlic, minced
1 teaspoon salt
3 slices bacon
1 large onion, diced
1 1/2 cups water
1 cup vinegar
1 cup all-purpose flour
1 egg
1 cup chopped dry red cabbage
1 small white onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10.75 ounce) can condensed cream of potato soup mix
In a large skillet, heat butter over medium heat. Add garlic and saute until golden. Remove garlic cloves and transfer to a serving bowl. Add salt and pepper to skillet; whisk well. Season with bacon and saute until crispy. Remove bacon from pan and crumble. Cut the onion into thin strips. Stir melted butter into onion and bacon strips. Transfer bacon strips to bowl with pan juices. Add the cabbage and juice to skillet. Transfer salads to serving bowl with bacon and onions. Sprinkle cooked spaghetti in green pepper and salt and pepper flakes. Refrigerate and serve before serving.