Pennsylvania Dutch Cabbage Saute
By melissawelch
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1/2 pound bacon
- 1/2 head cabbage, thinly shredded (about 1-1/2 pounds; 7 to 8 cups shredded)
- 1/2 large onion, peeled and chopped
- 1 tablespoon cider vinegar
- 2 teaspoons poppy seeds
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 1/2 pound egg noodles, cooked following package directions
- 1 cup light sour cream
Details
Preparation
Step 1
1. In a large nonstick skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Crumble bacon and set aside.
2. Leave bacon drippings in skillet and add cabbage, onion, vinegar, poppy seeds, caraway seeds and salt. Cook over medium-high heat for 8 minutes, stirring occasionally.
3. Add cooked noodles and half of crumbled bacon. Remove from heat and stir in sour cream.
4. Spoon onto a platter, sprinkle with remaining bacon and serve.
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