CREAMY PASTA WITH BACON AND RED CABBAGE
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
- Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
- Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
- Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 19 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 561 milligrams, Sugar 7 grams, TransFat 0 grams
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
BACON, CABBAGE AND NOODLES
I received this fried cabbage and noodles recipe from a friend of Hungarian descent. Some folks turn up their noses when it is presented, but after one taste, they always come back for seconds...and thirds! -Jeanie Castor, Decatur, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BACON & CABBAGE EGG NOODLES
Make and share this Bacon & Cabbage Egg Noodles recipe from Food.com.
Provided by Chef Gorete
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, add the olive oil and bacon and cook until starting to crisp. Drain and set the bacon back in the pot, reserving the bacon fat.
- In a large pan, add the butter, bacon fat and onions and saute until soft. Add the cabbage and cook until tender and slightly golden (cabbage will reduce substantially in volume). Add a drizzle of olive oil and season with salt and pepper.
- Cook noodles according to the package directions. Once cooked, drain (reserving some of the pasta water).
- Transfer the cabbage mixture to the pot with the bacon pieces, then add the noodles to the cabbage pot.
- Mix in the sour cream and toss to combine. Add some of the pasta water to moisten pasta, if required.
Nutrition Facts : Calories 541.7, Fat 33.3, SaturatedFat 13.5, Cholesterol 104.8, Sodium 399.2, Carbohydrate 46.8, Fiber 3.2, Sugar 4.4, Protein 14.2
BACON AND CABBAGE PASTA
I found this recipe by accident in an old book and adapted it to be quick and easy. My kids love it so I make it mild for them and spicy for me and my man.
Provided by bja.barnes
Categories < 30 Mins
Time 22m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion and garlic in the oil until soft but not coloured.
- Fry bacon until crisp.
- add chili flakes.
- Meanwhile cook pasta according to packet instructions and 5 minutes before it is cooked add the cabbage to the same pan.
- Drain pasta and cabbage and add bacon, onion and chili and Stir to mix.
- Eat and enjoy.
Nutrition Facts : Calories 769.2, Fat 37.6, SaturatedFat 11.2, Cholesterol 83.2, Sodium 1775.4, Carbohydrate 66.6, Fiber 5, Sugar 5.7, Protein 39.5
BACON, CABBAGE, NOODLES
Make and share this Bacon, Cabbage, Noodles recipe from Food.com.
Provided by StacL
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook egg noodles according to package directions.
- Fry bacon, remove from pan, and drain the fat, reserving a few tablespoons.
- After bacon has been removed from the pan, add onion and cabbage.
- Add a few tablespoons of the bacon fat and a few tablespoons of water.
- Cover and cook on high until cabbage and onions are tender.
- Combine all ingredients and add salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 1274, Fat 104.4, SaturatedFat 34.6, Cholesterol 190.3, Sodium 1941.9, Carbohydrate 48.4, Fiber 7.2, Sugar 10.5, Protein 36
CABBAGE AND BACON
Something I've been making for years. If you don't like carraway seeds, use something else-lemon thyme would be good.
Provided by JustJanS
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
- Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
- Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
- Stir through the chopped parsley and serve.
Nutrition Facts : Calories 92.4, Fat 5.4, SaturatedFat 1.1, Cholesterol 2.7, Sodium 57.5, Carbohydrate 10.4, Fiber 2.8, Sugar 6.8, Protein 2
CABBAGE & BACON
This is a quick easy side dish for any meal, goes well with mashed/German potatoes and a main meat dish eg: steak, rissoles, chicken. My family love this.
Provided by SixtiesChildinOZ
Categories Low Protein
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In small frypan cook the bacon with or without oil till crisp.
- Set aside to drain.
- Use a deep frypan on heat and add the shredded cabbage and onion.
- Add the water and keep on a medium heat.
- Crumble the stock cube over and mix well.
- Turn the cabbage over as it steams and cooks.
- When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through) add the butter and pepper and reduce the heat to low.
- Finely chop the bacon and stir through.
- Garnish with parsley and black pepper.
Nutrition Facts : Calories 158, Fat 10.9, SaturatedFat 4.8, Cholesterol 20.7, Sodium 566.3, Carbohydrate 12.6, Fiber 4, Sugar 7, Protein 4.5
CABBAGE & BACON PASTA
An old Jamie Oliver recipe with a little adaptation
Provided by jeremytipper
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan fry your lardons in a little olive oil until lightly golden. Add the garlic and thyme and soften.
- Add the Savoy cabbage and Parmesan with a little white wine (or vegetable stock), then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your pasta in salted boiling water until al dente.
- When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil.
- Toss the drained pasta into the cabbage and at the last minute mix in the mozzarella and toasted pine nuts. Serve immediately.
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