Noodles and Cabbage

Photo: flickr user pelican

Ingredients

1/2 pound Thick sliced bacon, cut into ½ inch pieces (you can also 1 medium Onion, sliced thin

1 medium Head of green cabbage, shredded medium

1 pound Wide egg noodles

1/2 teaspoon Pepper

1 teaspoon Salt

Preparation

If you are squeamish about calories go ahead and hit delete now. This is definately not a low-cal dish!

Cook the noodles according to package directions.

Cook the bacon in a large skillet or wok; add onion when the bacon is about half cooked. Continue cooking until the onion is completely soft and the bacon is nicely browned, but not crisp.

Drain off some of the fat-leave 2-3 tablespoons. You'll notice with higher-quality bacon, you may not even have 2-3 tablespoons (that's okay, too!). Return the wok or skillet to the heat and add the cabbage. If it is too much for the pan, add half and cook it down a bit before adding the rest. Cook until the cabbage is done (3-5 minutes). Stir in the noodles, salt, and pepper. I skip the salt at this point and simply pass it at the table since the bacon is often salty).

I like to serve this with pork (chops or roast). I like it as a main course, too. I just like it period. It is a Hungarian peasant dish that my siblings and I always called "Stuff." There is a name for it, but I am ashamed to say, I do not know it. Any Magyars out there? Let me know if you try it.-StephM