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Crispy Cabbage and Egg Noodles



Crispy Cabbage and Egg Noodles

bacon 6 slices chopped

I head of cabbage sliced thin (Julienne)

onion sliced (Julienne)

garlic 1/2 teaspoon chopped

1 chicken bouillon cube

salt and pepper for taste

olive oil 1 tablespoon

parsley 1 tablespoon

1 package wide egg noodles

Add a large sauce pot to the stove filled with water and 1 tablespoon salt. Place on medium heat. When it comes to a boil add the sliced cabbage, and blanch the cabbage (a few minutes). Take the cabbage out with a strainer and set aside. Now let the water come back to a boil, and cook egg noodles. Cook them tender do not over cook them. Shock them with cold water and lightly oil and set aside.

I used my Dutch oven for this step, because it gets finished in the oven. If you do not have one you can transfer to baking dish and cover…

In a Dutch oven on medium heat add bacon, onion, and garlic. Brown by continuing to stir and not letting the garlic burn, about 5 minutes. Add bouillon cube, oil, and cabbage.  Sauté for about 10-15 minutes as all the juices break down. Continue to mix the cabbage from top to bottom. Shut heat off and stir in your noodles. Place oven on 325 degrees. Place the Dutch oven in the oven for 15 minutes. Before serving mix well. Enjoy, Jason


Published inRecipesSides