A down home bowl of comfort for a day when you need a little extra TLC. Not for carb watchers like us, but I needed some extra TLC today, so I made it anyway!
This recipe makes the house smell yummy and fills your tummy! Ahhh! Serve with piping hot cornbread with lots of butter and in no time your your eyes will be rolling back in your head with every bite. Oh so good!
1 small head of cabbage, cut up in long strips
1 lb. bacon, cut up into pieces/bits
16 oz. bag of egg noodles
Garlic (powder, salt or fresh garlic pressed. (I used 4 cloves of fresh, pressed garlic for this recipe.)
Salt and pepper to taste
Onion (powder, salt or one cut up onion. I used onion powder)
3 Tbsp. Butter
Cut up your bacon before you fry it with kitchen shears. (Doing this prevents having to handle hot bacon and tear it into pieces or bits when it’s done. This way, when the bacon is crisp, the pieces are already in bits for you.)
As your bacon fries, add your garlic in with it. (this is where your house starts to smell WAY good!)
Meanwhile, boil your water for your noodles. When the water is to a rolling boil, add your pasta and cook according to package directions.
While your pasta cooks, cut up your cabbage into skinny, long strands. (Cut head in half, then cut down the longest side of that wedge. Turn wide pieces to their side and cut again)
Transfer your bacon from the skillet to a paper towel to drain off excess fat with a spatula. (Reserve 3 Tbsp of the bacon grease. Get rid of the rest by pouring it in a glass jar you can throw away.)
Add 3 Tbsp. of butter to that same skillet and melt. Add your cut up cabbage and your onion and fry until wilted and soft. This will brown some too which makes it even yummier! (*to get the cabbage soft, this usually takes 15 minutes or more. Keep the lid on in between stirring to build up steam to help soften. You may have to add a few drops of water at a time to get steam.)
When the cabbage is done, add in your bacon and noodles and warm through. (*I added those few Tbsp of the bacon grease to prevent the noodles from sticking and help increase the yummy factor!)
Serves 4- 6. Serve with corn bread and butter.
Note: You’ll have a large bowl of leftovers with this recipe to enjoy the next day or you can cut this recipe in half. This is the amount I made for just me and my husband. The leftovers refrigerate well and is even tastier the next day after the flavors “marry.” We’ll both take a bowl to work tomorrow. Hope you enjoy as much as we did!