Cabbage & Noodles

Bacon-Cabbage Noodles

Name: Bacon-Cabbage Noodles
Prep time: 15 min
Cook time: 19 min
Yield: 8 servings
Ingredients: 12 ounces Wide egg noodles; 2 tablespoons Unsalted butter; 9 slices Thick-cut bacon, chopped; 1 small White onion, halved and chopped; 5 Garlic cloves, minced; 1 small head Cabbage, halved and shredded; ½ teaspoon Coarse kosher salt; ½ teaspoon Ground black pepper; ½ cup Grated parmesan cheese; to taste Crushed red pepper flakes

Buttered noodles, crisp bacon, a whole head of cabbage.

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Prep15 min

Cook19 min

Serves8

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Cabbage is the cheapest vegetable in the store and the hardest working. Wilted into bacon drippings with onion and garlic, it turns a bag of egg noodles into a dinner people ask for again.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

8 servings or type

12 ounces Wide egg noodles

2 tablespoons Unsalted butter

9 slices Thick-cut bacon, chopped

1 small White onion, halved and chopped

5 Garlic cloves, minced

1 small head Cabbage, halved and shredded

½ teaspoon Coarse kosher salt

½ teaspoon Ground black pepper

½ cup Grated parmesan cheese

to taste Crushed red pepper flakes

Steps

Cook the noodles as the package directs; drain, return to the pot, and stir in the butter. Cover to keep warm.
Cook the bacon in a large skillet over medium-high for 5 minutes until crisp; move to a paper-towel-lined plate.
In the same skillet with the drippings, cook the onion 5 minutes until tender. Add the garlic, cabbage, salt, and pepper; cook 2 minutes until the cabbage wilts.
Toss the cabbage mixture and bacon with the noodles. Serve sprinkled with parmesan and red pepper flakes.

Tip: Use half the head tonight and shred the rest for tacos, stir-fries, or slaw later in the week. A whole cabbage keeps for weeks in the fridge.

Bacon-Cabbage Noodles

Ingredients

Steps

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