As a kid I didn't care for this dish, but my taste buds grew up with me! You'll need to experiment to find the perfect ratio of cabbage to noodles for you. Remember...recipes are really suggestions...make them your own!
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- 1 medium
- head of green or purple cabbage or half a head of each
- 16 oz
- extra wide noodles
- 8-12 oz
- bacon (1/2 - 3/4 pound)
- 1 large
- seasoned salt and freshly ground pepper to taste
- 4 Tbsp
- butter, unsalted (1/2 stick)
1Cut the bacon into 1 inch dice. In the bottom of a very large pot (8-12 quart) fry the bacon until crisp. Scoop out the bacon using a slotted spoon.
2Dice the onion and then sauté in the bacon fat until softened and barely golden.
3Quarter the cabbage, remove the core portion that is solid and tough. Cut each quarter in half again, the cut the cabbage into pieces about an inch wide. Separate the chunks of cabbage into individual leaves. Put into the pot with onions and bacon fat. Stir to coat the cabbage with the bacon fat. Put a lid on the pot and cook over medium-low heat until the cabbage is cooked to your taste. (My family likes a bit of crunch left in the cabbage). Stir occasionally being sure to scrape up any browned bits on the bottom of the pan. A wooden spoon works great for this.
4While the cabbage is cooking, prepare the noodles according to the package directions until al dente. Drain well.
5When the cabbage is done to your taste, add the noodles, bacon, and butter and combine. Add seasoned salt and pepper to your taste.
6I have also added cooked chicken breast (cut into bite-sized pieces) to this dish. You can also use ham instead of bacon. You can leave all the meat out for a vegetarian dish.