Cabbage and Noodles with Bacon
My family came to the United States from Hungary to escape the Nazis. My grandfather owned a shoe factory near Budapest. When the invasion came, Grandpa left everything behind and took his family to Detroit where he opened a shoe repair shop.
My Grandmother Fani brought with her the recipes for the food I have come to love. I changed her basic recipe that did not have bacon or onion in it to fit my taste.
1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
salt and Black pepper to taste
i also add some garlic powder and red pepper flakes to flavor mine
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)
Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.
Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.