Cabbage and Pasta Saute Tuesday, February 26, 2008


1/2 lb bacon
1/2 head cabbage (about 7 or 8 cups) shredded
1/2 large onion, chopped
1 TBSP cider vinegar
1 TBSP caraway seeds
1 tsp salt
1/2 lb egg noodles, cooked according to pkg directions
1 cup sour cream (light sour cream will work)


In a large non-stick skillet, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels, and crumble and reserve. Add the cabbage to the bacon drippings in the pan and toss to coat. Stir in vinegar, caraway seeds and salt. Cook over medium high heat about 8 or 10 minutes or until cabbage is tender crisp. Stir occasionally while cooking. Add cooked noodles. Remove from heat and stir in sour cream. Spoon onto a serving dish and sprinkle with reserved bacon. Serve at once.


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