8 ounces uncooked egg noodles (Amish egg noodles are perfect for this)
6 tablespoons butter, unsalted
6 slices bacon uncooked coarsely chopped
1 large onion chopped
2 cloves garlic minced
1 1/2 –2 pounds green cabbage cut in bite sized pices
salt and pepper to taste
INSTRUCTIONS
Boil the egg noodles in a large pot of salted water according to package directions and drain well.
Meanwhile, melt the butter in a large skillet over medium heat. Add the bacon and onion to the skillet until the onions are soft and the bacon is almost completely browned.
Reduce the heat to low and add the garlic, cooking for about 30 seconds while stirring continuously. Add the cabbage and continue cooking and stirring until the cabbage is tender.
Add the cooked egg noodles to the cabbage mixture and toss to coat.
Season with kosher salt and plenty of fresh ground black pepper.
NOTES
Don’t overcook the noodles because you don’t want them to break apart. Cook them slightly al dente.
Get your bacon crispy, as crispy bacon tastes better and holds up better in this dish.
Chop your cabbage into bite-size pieces.
This dish is best as soon as it is cooked. I have had it sit for a bit, and it still tastes good. But right out of the pan upon completion is phenomenal.
If you are looking for a heartier meal, then add thinly sliced pieces of kielbasa, chicken, or beef sausage at the same time that you add the onions.
Use sweet cream butter.
Season with salt and plenty of fresh ground black pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
