I received this recipe from a friend of Hungarian descent. Some folks turn up their noses when this is presented, but after one taste, they always come back for seconds...and thirds!
- 3/4 pound sliced bacon, diced
- 1/2 medium head cabbage, thinly sliced
- 1/4 teaspoon salt
- Dash pepper
- 2 cups (8 ounces) thin egg noodles, cooked and drained
- 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. Stir in the salt, pepper, noodles and bacon. Heat through. Yield: 12-14 servings.
Originally published as Bacon, Cabbage and Noodles in Country Pork 1996, p17
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