I haven't had cabbage and noodle for several years and
have been craving it for the last 6-9 months. Finally got
around to make some. Last weekend I bought a head of Savoy
cabbage and a bag of PA Dutch egg noodles. I chopped up
half the head of cabbage and put it in the large skillet to
cook up some with about 1/4 stick of butter and salt and pepper.

Meanwhile I cooked the noodles. As soon as they were done and
drained I added them to the skillet with the rest of the stick
of butter and mixed with the cabbage. Then I turned the heat
up some and let cook with the lid on and checking every five
minutes until it started to brown a little on the bottom.
Then I turned the heat up further and stirred it all up from
time to time so get a nice crusty brown on the noodles.

Boy, was it good. So, I had the rest of the cabbage to use
up so I got another bag of noodles and this weekend I made
another batch. I add bacon this time. Never tried that before.
Boy was that good. I diced 1/2 lb. bacon and fried it then
removed and drained it and removed about half of the bacon fat.
Then I added the cabbage and procedded as before, adding 1/2
stick butter with the noodles. Near the end I added the diced
bacon to it. That was even better. I think this is the way
I'm going to make it from now on.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?