This recipe was submitted to The Morning Call Copyright © 2004 by Edith Dergosits, Whitehall, PA.
- 1 large onion, diced in medium pieces
- 1 Tbsp. vegetable or canola oil
- 2 slices of bacon, cut into 1/2 inch pieces
- 1/2 package of broad noodles, cooked
- 1/2 cup broth or water
- 1/2 head cabbage, coarsely chopped
- Salt and pepper to taste
In a large saute pan, saute the diced onion and bacon in the oil until the onion is limp and bacon soft, about 5 minutes. In another pot, cook the noodles in salted water until al dente. Drain the noodles and set aside.
When ready, add these noodles to the onion-bacon mixture and add 1/2 cup broth, salt and pepper. Cover the pan, lower the heat and let steam until the cabbage is as tender as you like. Serve as is with applesauce or with kielbasa or both. A little butter can be added to the noodles.