Egg Noodles with Cabbage, Bacon, and Onion Recipe
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Ingredients: |
Ingredients: 4 ounces bacon, cut crosswise into ¼-inch pieces
1 tablespoon grapeseed or other neutral oil
1 medium yellow onion, halved and thinly sliced
2 teaspoons caraway seeds
Kosher salt and ground black pepper
1 1/2 teaspoons sweet paprika
1/2 cup dry white wine
1 pound Savoy or green cabbage, cored and cut into 1-inch squares (about 5 cups)
2 tablespoons Worcestershire sauce
6 ounces wide egg noodles
1/4 cup finely chopped fresh chives
2 tablespoons sour cream, plus more to serve
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Directions: |
Directions:In a 12-inch skillet over medium-high, cook the bacon and oil, stirring occasionally, until the bacon is crisped and browned, 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Pour off and discard all but about 2 tablespoons of the fat from the pan.
Return the skillet to medium and add the onion, caraway and ½ teaspoon salt. Cook, stirring occasionally, until the onion is browned, about 6 minutes. Add the paprika, followed by the wine; cook, scraping up any browned bits, until the liquid has reduced by about half, about 2 minutes.
Stir in the cabbage, Worcestershire sauce, 1 cup water and ¼ teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the cabbage is just tender but not completely soft, 16 to 20 minutes.
Add 3 cups water and bring to a boil over medium-high. Stir in the noodles, then cover, reduce to medium and cook, stirring once or twice and adjusting the heat as needed to maintain a steady simmer, until the noodles are al dente, about 10 minutes. Uncover, increase to medium-high and stir in the sour cream. Cook, stirring, until the mixture is creamy and the noodles are tender, 2 to 4 minutes.
Off heat, taste and season with salt and pepper. Serve topped with the bacon, chives and a dollop of sour cream. |
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Personal
Notes: |
Personal
Notes: Source: 177milkstreet.com
This recipe is a riff on Krautfleckerl, a cabbage, onion and noodle dish that some say is Austrian, others Hungarian. Ours is a one-pan affair that begins with bacon sizzling in the skillet and finishes with the salty, porky bits scattered on top. Dried egg noodles cook up perfectly in the mix—no need to boil them separately—and their delicate texture is a nice match for the soft, silky onion and tender cabbage. Worcestershire sauce is an unconventional ingredient in Krautfleckerl, but we add a couple tablespoons for the umami and depth of flavor it brings. This is an excellent side to sausages, but with a salad alongside, it’s hearty and rich enough to be a light main.
Don’t rush the onion as it cooks. Keep the heat at medium and cook the onion, stirring occasionally, until it’s nicely caramelized. The allium sweetness with the smokiness of the bacon fat is a foundational flavor of the dish. Also, after adding the wine, be sure to scrape up the flavorful browned bits on the bottom of the pan.
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