Cabbage and Noodles with Bacon


Janet’s Appalachian Kitchen

Janet Crow


Cabbage and Noodles with Bacon


If there is one thing this Southern girl loves it would have to be cooked cabbage. I grew up with it always being fried in bacon grease with a little butter and served with with a big slice of buttered cornbread. There was just nothing better to me, except when we had some fried Streak-O-Lean to go with it.

Many years ago, a dear family member passed down her recipe for cabbage and noodles and it is just delicious. Of course you still need that big slice of cornbread to go with it, but with the bacon on top it is pretty much a meal in itself.

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Cabbage and Noodles with Bacon (Approx. 3 servings):

3 strips of bacon, sliced

1/2 small onion, sliced

3 C. cabbage, chopped

1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1/4 tsp. sugar

salt to taste

1 C. uncooked egg noodles

In a skillet over med. high heat, fry the bacon until crisp and then remove the bacon to a paper towel lined plate. Reserve 2 T. of the bacon grease in the pan. Add the onion to the pan and reduce the heat to medium. Cook the onion for 1 minute then add the chopped cabbage to the skillet. Cook, stirring occasionally for 10-12 minutes until tender. Meanwhile, cook the egg noodles in boiling water for 7-8 minutes or until done. Drain the noodles and set aside. Season the cabbage with the house seasoning, sugar and salt and then add the noodles to the skillet and toss to combine well. Top with the cooked bacon just before serving.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/03/web1_Janet-Crow-cmyk-1.jpgJanet Crow

Cabbage and Noodles with Bacon
http://williamsondailynews.com/wp-content/uploads/2016/03/web1_cabbage-and-noodles.jpgCabbage and Noodles with Bacon
Janet’s Appalachian Kitchen
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