Monthly Archives: July 2013

Altered Cabbage-Noodle and Bacon

Cabbage with Noodles and Bacon

  • 1 head of cabbage, chopped
  • 1 pound of bacon*
  • 1 large onion, chopped
  • 1 bag of egg noodles
  • 1/4 cup mayonnaise
  • 3 Tbsp oyster sauce
  • Black pepper
  • Salt
  • 1-2 tsp dried dill
  • 2-3 Tbsp chopped fresh parsley

In a large skillet over medium-high heat, cook the bacon until crisp. (or cook ground pork with Maggi and liquid smoke until one side is well browned/crispy & chop while cooking to keep pieces small) Remove from the pan and drain on paper towels, then break into bite-sized pieces. Drain all but 2-3 Tbsp bacon fat. .

Bring a large pot of salted water to boil, add noodles and cook 7 minutes. Drain and set aside.

While the noodles are cooking, add the onions in the skillet with bacon fat. If you use ground pork, you may need to add 2-3 Tbsp of olive oil. Sauté until the onions are *caramelized. Add the cabbage to the skillet. Season with salt and generous fresh ground black pepper. You may need to add a couple more Tbsp. of bacon fat or olive oil to prevent sticking. Cover to steam/sauté the cabbage, stirring frequently until tender and lightly *caramelized. Stir in the egg noodles, bacon (pork), mayo and oyster sauce. Add dill and parsley and taste test for salt and pepper season. Serve immediately.

*DEFINITELY caramelize the onion and the cabbage. This adds a nutty warm flavor that you will miss if you don’t cook to this stage.


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