zxcvbob wrote:
>
> 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

Well, I think it does, if you want things to get crisp.
It's not all that much fat compared to the total amount
of noodles and cabbage in the pot. And the bacon fat and/or
butter also give flavor. This recipe fills a deep, 12" skillet
to the top (well over the top until the cabbage wilts).
It makes a lot. But if you're afraid of fat then
use less.

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?