zxcvbob wrote:

>
>
> 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

Thats how everyone made it when I was a kid (but never added the bacon).

We started making it a few years back and cut way back on the fat
(similar to what you described) and get a decent result. Getting some
browning gives it a big boost in taste too.