Cabbage Noodles With Crispy Bacon Food

CABBAGE NOODLES WITH CRISPY BACON

Steps:

• Melt butter in deep pan.
• Add the bag of shredded cabbage.
• Cook down until cabbage is nicely browned, at least an hour.
• Stir occasionally at first, then frequently as the cabbage starts to brown.
• Mix-in salt (to taste) and pepper.
• Push the cabbage over to one side of the pan.
• Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
• When bacon is done, combine all contents of pan together.
• Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
• Taste to adjust seasonings.
• If desired, garnish with sour cream or yogurt and a sprinkle of thyme.

CABBAGE AND NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, 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 skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

HALUSKI

Steps:

• Cooked the egg noodles in well-salted water according to package instructions; drained. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
• In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
• Brown the Kielbasa in dippings and remove to plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
• Add the onions, garlic, caraway seed, and brown sugar to the skillet and saute over medium-low heat until soft, about 8-10 minutes. Add cabbage, salt, and pepper and saute, stirring often, until cabbage tender but still slightly firm when you bite it, about 8-10 minutes.
• Add the cabbage mixture, the bacon and the Kielbasa to the pasta pot, and toss to combine. Adjust seasoning as need and serve!

MY GRANDMOTHER'S CABBAGE AND NOODLES

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

CABBAGE NOODLES WITH CRISPY BACON

Steps:

• 1) Melt butter in deep pan. 2)Add the bag of shredded cabbage. 3)Cook down until cabbage is nicely browned, at least an hour. 4)Stir occasionally at first, then frequently as the cabbage starts to brown. 5)Mix-in salt (to taste) and pepper. 6)Push the cabbage over to one side of the pan. 7)Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan. 8)When bacon is done, combine all contents of pan together. 9)Gently mix-in the cooked egg noodles and dried spice, and warm on low heat. 10)Taste to adjust seasonings. 11)If desired, garnish with sour cream or yogurt and a sprinkle of thyme.

BACON, CABBAGE AND NOODLES

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.

GERMAN SPAETZLE WITH CABBAGE

Steps:

• Gather your ingredients so that you have everything close at hand on the counter or table.
• Using a sharp knife and cutting board, chop the onion. Coarsely shred the cabbage.

CABBAGE AND CRUNCHY NOODLE SALAD

Steps:

• Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
• Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.

SAUTEED CABBAGE WITH BACON

Steps:

• Cook bacon in a large skillet until crisp. Transfer to a paper towel-lined plate to cool; then crumble. Add onions to grease in skillet and sauté until translucent, about 3 minutes. Add cabbage, breaking it apart with your hands as you add it to the skillet. Sauté until cabbage is as tender but still crisp, about 10 to 15 minutes. (You can speed things along by covering the skillet.) Add sugar, vinegar, salt and pepper. Cook until sugar dissolves, about 1 minute more. Remove from heat and add crumbled bacon.
• Serve as a side dish on its own or with grain of choice (I loved this with rice). Add an egg to make this a delicious, simple dinner!

BACON AND NOODLES

Steps:

• Heat oven to 375 degrees.
• Fry the bacon until it's crispy, drain on paper towels and crumble.
• Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
• In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
• Repeat these layers 3 more times.
• Bake the casserole in preheated oven, uncovered for 30 minutes.

CABBAGE AND NOODLES

Steps:

• Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and place on paper towel-lined plate.
• Add onion to bacon grease and cook until it begins to soften, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook according to package directions. When they are done, drain and place in a large bowl with butter.
• Add cabbage to skillet with bacon grease and cook until tender, about 10 minutes, using tongs to move cabbage around so that it cooks evenly. Add caraway seeds, salt, and pepper.
• Stir cabbage and bacon into noodles and serve.

CREAMY NOODLES AND CABBAGE

Steps:

• In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.

FRIED CABBAGE AND NOODLES

Steps:

• Heat a large, deep pan over medium heat. To the pan, add 3 tablespoons of butter and 1 tablespoon of oil. Add onions and cook for 8-10 minutes or until they begin to soften and become lightly golden brown.
• Add shredded cabbage to the onions and toss to combine. Add 3 tablespoons of water to the pan, reduce to medium low, and cover with a lid. Allow mixture to simmer for 15 minutes (or until cabbage is tender). stirring occasionally.
• Remove lid from pan, stir in remaining 2 tablespoons of butter, then toss cooked egg noodles with onions and cabbage. Turn heat up to medium and allow everything to cook together for 8-10 minutes, giving everything a toss frequently. Be sure to adjust the heat so that the cabbage and noodles get slightly crispy in places, but so that it does not burn. If the pan seems a bit dry, you can add a few more tablespoons of butter, or a little bit of water or reserved cooking liquid.
• Remove pan from the heat and season to your taste with salt and pepper. Sprinkle with paprika before serving.

BACON PAN FRIED NOODLES

Steps:

• Bring a pot of water to a boil. Cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
• Heat a teaspoon of oil in a 12-inch skillet (*footnote 3) over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Flip occasionally. Transfer bacon onto a plate. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
• While boiling the noodles and cooking the bacon, cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
• When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they're evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
• Add 1 tablespoon of the reserved bacon grease to the skillet for more delicious results (highly recommended). Alternatively, add 1 tablespoon vegetable oil.
• Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
• Transfer to a plate and serve immediately.

BACON SOUR CREAM NOODLE SURPRISE

Steps:

• Instructions 1.Cook bacon in large skillet over medium-low heat until crispy; drain on paper towels. Cook pasta according to package directions in plenty of salted water. 2.Meanwhile, carefully drain grease from pan; add butter, onion and cabbage. Cook over medium-low heat until tender, stirring often. Drizzle olive oil over top and season with salt and pepper. 3.3. Add noodles and sour cream to cabbage. Toss well. Taste and season with salt and pepper if needed. Sprinkle parsley and crumble bacon over top. Serve immediately.

CRUNCHY CABBAGE SALAD WITH BACON RECIPE

Steps:

• Cover and refrigerate until serving time.

ROASTED CABBAGE WITH BACON GREMOLATA RECIPE

Steps:

• Heat the oven to 400 F. Arrange 2 oven racks in the upper and lower third of the oven.
• Cabbage:
• Slice the cabbage: Peel off 1 or 2 of the thin, limp outer layers of the cabbage.
• Trim the stem so that it is flush with the bottom of the cabbage (if it isn't already).
• Set the cabbage upright and slice into 1-inch thick slices. Don't worry if a few of the outer layers unfurl or fall away.
• Use a pastry brush to cover both sides of the cabbage slices with olive oil, or use fingers to rub the oil in.
• Season both sides with a little salt and pepper.
• Arrange the cabbage slices in a single layer on a baking sheet.
• Roast on the lower oven rack for 35 to 45 minutes, flipping the slices halfway through cooking.
• When done, both sides should be seared an even golden-brown with crispy edges and the center of the slices should be tender.
• Bacon Gremolata:
• While the cabbage is roasting, prepare the bacon gremolata.
• If using unroasted almonds, arrange them on another sheet pan and roast in the upper part of the oven for about 10 minutes, until toasted and fragrant.
• Remove from the oven, cool briefly, then finely chop using a chef's knife (or pulse a few times in a food processor, but be careful not to over-process or it'll turn into almond butter.)
• Cook the bacon in a skillet over medium heat until very crispy. Transfer to a plate lined with paper towels to drain.
• When cool, roughly chop.
• Combine the chopped almonds, chopped bacon, minced parsley, lemon zest, and a pinch of kosher salt in a small mixing bowl.
• Toss to combine and set aside.
• To Assemble:
• As soon as the cabbage slices are done roasting, transfer to a serving platter or individual plates.

KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
• Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
• When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
• Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.

LOW CARB BACON-FRIED CABBAGE

Steps:

• In a cast iron skillet over medium heat, sauté the bacon pieces until the grease is rendered and bacon is cooked through and crispy, about 10 minutes. Remove the bacon pieces and set them aside on a paper towel-lined plate.
• Reserve the bacon grease and add 2 tablespoons of it back to the skillet. Sauté the diced onions until soft and caramelized, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, about 1 minute. Set the cooked onions and garlic aside.
• Add the remaining bacon grease to the skillet and stir in 2 cups of cabbage and cook until crispy, about 8 minutes. Use a wooden spoon to move the cabbage around occasionally to prevent burning. Set the cooked cabbage aside, and cook the rest of the cabbage in batches.
• Once the cabbage is cooked, return the cabbage, onions, and garlic to the skillet. Sprinkle in the salt and pepper and mix well, before finally adding in the cooked bacon pieces. Serve immediately.