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Egg Noodles with Bacon and Cabbage
When it's cold outside and the cupboards are bare, this is a comforting and simple recipe to make that is loaded with flavour. A nice way to use cabbage! If you don't have egg noodles, you can use pasta as well.
Ingredients
Serves: 4
- 225g medium egg noodles
- 3 tablespoons butter
- 225g bacon
- 1 onion, chopped
- 1 small cabbage, chopped
- 1 dash garlic salt
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Cook egg noodle according to packet instructions. Drain; return to the pan and stir in the butter.
- Meanwhile, place the bacon in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a plate lined with kitchen paper.
- Place the onion into the frying pan with the bacon dripping, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the frying pan, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
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Reviews & ratings
Average global rating:
(355)
Reviews in English (286)
I have eaten Cabbage and Noodles for over 70 yrs. Learned to make this from my Grandma and Mother. We don't make it with bacon and onions. Too much fat with the bacon. I fry the shredded cabbage in butter until almost brown and tender, then mix into the cooked broad noodles. I have passed this on to my 3 sons and dil's. It is one of their favorites especially during Lent. - 06 Mar 2009 (Review from Allrecipes US | Canada)
Drain some of that grease. A half pound of bacon makes for a lot of grease. Use just a couple of tablespoons. In fact, cook the onion in 1 tablespoon, then add another for the cabbage. This is even good if use the pre-cooked bacon, and cook the onion and cabbage in olive oil instead. - 06 Mar 2009 (Review from Allrecipes US | Canada)
Hi, just so you know this is not an Irish recipe, this is however Hungarian. And, this is a good recipe. - 07 Mar 2009 (Review from Allrecipes US | Canada)