Ingredients:

  • 4 slices bacon, cut into 1/2-inch pieces (Optional, can be subbed with 2 tbsp butter for vegetarian)
  • 1 medium yellow onion, thinly sliced
  • 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
  • 1/2 teaspoon caraway seeds (Optional, but adds a nice earthy note)
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt, or to taste
  • 4 tablespoons unsalted butter, divided
  • 1 pound (450g) wide egg noodles
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. In a large skillet over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon and set aside. Reserve bacon grease.
  2. If using bacon grease, leave it in the pan. Otherwise, add 2 tablespoons butter to the pan. Add the sliced onion and cook over medium heat, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
  3. Add the sliced cabbage to the skillet. Season with caraway seeds, salt, and pepper. Cook, stirring occasionally, until the cabbage is softened and slightly caramelized, about 15-20 minutes. Adjust heat as needed to prevent burning.
  4. While the cabbage is cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles in a colander.
  5. Add the cooked noodles and remaining 2 tablespoons of butter to the skillet with the cabbage. Toss to combine and coat everything evenly. Cook for another 2-3 minutes, stirring, to heat through.
  6. Sprinkle with reserved bacon (if using) and chopped fresh parsley, if desired. Serve immediately.