pfoley wrote:
>
> "Kate Connally" > wrote in message
> ...
> > 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?
> >
> ========
> I think I would like to try that. Did you use the whole bag per head of
> cabbage? Is the idea to fry until the cabbage and noodles brown a little?
> I like the bacon idea.

Actually, I used a 1-lb. bag of noodles to 1/2 head cabbage.
However, since I used Savoy cabbage, I think the cabbage to
noodle ratio was a little low. In the past I've always used
regular cabbage which has more "meat" compared to the same sized
head of Savoy (due no doubt to the more crinkly leaves of the
Savoy). I don't see any reason not to use a whole head or
at least more than half a head per lb. of noodles. I thought
I would have liked a little more cabbage in the ones I just
made. But they were still good.

Yes, the idea is to brown the cabbage and the noodles. I like
the noodles nice and golden brown and crispy. They don't all
get brown and crisp just parts of it, so some of the noodles aren't
browned but about 1/2 are. The some of cabbage will get a little
brown also.

The bacon was an inspiration. There's nothing that is not
better with bacon in it! ;-) (Well, maybe not dessert, but the
other day I actually came across a recipe for candy with bacon
in it. Okay, even I, the bacoholic wouldn't make that. Might
give it a taste tho out of curiosity. ;-)) Anyway, can't figure
out why I never thought to add bacon in all the years I've been
making this. Duh!

I eat cabbage and noodles as a whole meal, not as a side dish,
but no reason it couldn't be a side dish. I'm not sure how other
people eat it. I like a big plate of it for dinner. Yum.

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?