Creamy Leek & Pasta Dish

• 1 large leek, washed and sliced
• 4 -6 slices lean bacon, cooked and chopped (OR 1/2 to 3/4 Cup real bacon bits)
• 1 (12 ounce) can evaporated milk
• 1 (2/3 ounce) package Italian salad dressing mix
• 2 teaspoons butter
• 12 head cabbage, thinly sliced
• 12 ounces pasta (optional)
• sunflower seeds (optional)
• crouton (optional)
• parmesan cheese (optional)

1. If using PASTA in place of cabbage;Cook pasta as per package directions in salted water, drain.
2. Meanwhile: In large frying pan cook Leeks and bacon in butter until leeks are tender.
3. If using CABBAGE: wedge 1/2 head cabbage into 4 pieces, then slice thinly.
4. Place in pan with Bacon, Butter and leeks.
5. Cook uncovered over medium heat until desired tenderness is reached (we like a little crunch), stirring occasionally.
6. Add milk, seasoning (and if using Pasta: add it to pan now) to frying pan, heat through.
7. Add topping if desired, serve warm.
8. Also good cold!
9. For Vegetarians- omit bacon.
10. Gluten free- replace pasta with cabbage (some Italian seasoning may contain gluten!
11. ).

lean bacon, milk, italian salad dressing, butter, cabbage, pasta, sunflower seeds, parmesan cheese

Taken from www.food.com/recipe/creamy-leek-pasta-dish-421129 (may not work)