zxcvbob wrote:
> 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

Bob,
I'm sorry to hear you burnt the cabbage. Did you just have
the heat too high or did you forget about it? I just put the
cabbage in first on low heat with a lid to let it wilt somewhat.
Then when I add the cooked noodles I turn the heat up a little and
still cook with the lid on for a while til it all gets nice and
hot and then turn the heat up to med-high, I think, and remove
the lid and let it cook 2-3 minutes without stirring and then
stir, then another few minutes and stir again to get the crisp
parts off the bottom and let some other parts get browned. You
have to watch it once you turn the heat up. Some of the cabbage
should get browned as well as some of the noodles getting brown
and crisp.

Kate