Oh pshaw, on Mon 25 Sep 2006 01:29:50p, zxcvbob meant to say...

> Kate Connally wrote:
>> 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
>
>
> Does it actually require that much fat? Could you, say, cook the
> cabbage in a little sausage drippings or goose fat, and add a
> *tablespoon* of butter with the noodles instead of almost a whole stick?
>
> Thanks,
> Bob
>

You could, and it would still taste good, but it simply wouldn't be the
same. :-) Actually, I've cut back on the butter recently. I use about
half the total amount that Kate described.

--
Wayne Boatwright @¿@¬
_____________________