Rustic Cabbage and Noodles

[Guest guest]

 

This German dish is fun to make on a cold winter night.

 

6 oz uncooked no-yolk egg noodles

4 slice bacon, cut into very small pieces

6 c coarsely chopped green cabbage, about 1-inch pieces (do not shred)

2 c chopped yellow onions

4 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper (to taste)

 

Cook noodles according to package directions, omitting any salt or

fat.Meanwhile, heat 12-inch skillet over medium heat. Add bacon and cook

until very crisp. Drain bacon on paper towels. Drain off excess grease,

reserving 2 tsp of the grease.Increase skillet heat to high, add

reserved grease, and tilt skillet to coat bottom of pan evenly. Add

cabbage, onions, and garlic and cook 4 mins, tossing frequently, using

two utensils for easier tossing. Cook an additional 3 mins, tossing

constantly or until onions are translucent and beginnning to richly

brown.

Remove from heat and stir in salt, bacon, and pepper. Cover and let

stand 3 mins to develop flavors. Serve over egg noodles.

 

5 WWpts

 

NUTRITION FACTS Cals 269 (Cals from Fat 54) Total Fat 6 g Sat Fat 2 g

Chol 7 mg Sod 431 mg Total Carb 43 g Dietary Fiber 6 g Sugars 10 g

Protein 10 g