Kate Connally wrote:

> 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.


I'm not afraid of fat (I really like it, actually) but I'm trying to cut
down on it when doing so won't hurt the dish.

I used a half a stick of butter last night to a whole smallish head of
cabbage and 8 ounces of dry egg noodles. I put most of the butter in
with the noodles; next time I'll add more butter (I might use goose fat
or bacon) with the cabbage -- I burned the cabbage pretty bad and had to
transfer it to another big pan. The burnt part stuck tight to the
bottom and I caught it before it ruined the whole lot or stunk up the house.

Bob