Japanese Spaghetti - cooking recipe

Ingredients

1 lb. bacon
1 large head cabbage, chopped coarsely
1/2 lb. fresh, sliced mushrooms
1/4 c. soy sauce
2 bunches scallions, chopped
salt to taste
pepper to taste
garlic to taste
1 1/2 lb. cooked spaghetti

Preparation

In a heavy casserole or pot, cook bacon until crisp.
Remove bacon from pot and drain on paper towels.
Reserve bacon drippings in pot.
Add cabbage to bacon drippings; simmer over low heat, covered, until soft.
Add mushrooms, soy sauce, garlic, seasonings and scallions (including the green tops).
Simmer until vegetables are soft.
Toss with spaghetti and crumbled bacon.
Makes 8 servings.