Southern Noodles and Cabbage

By á-6416

Ingredients

• 3 cups of dry medium egg noodles (about 6 ounces)
• 1/4 cup of butter or bacon drippings, divided
• 1 cup of chopped Vidalia or other sweet onion
• 2 teaspoons of kosher salt, or to taste, divided
• 1/2 teaspoon of caraway seed, optional
• 4 cups of shredded cabbage
• Splash of apple cider vinegar, optional
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• Dash of crushed red pepper flakes, optional

Preparation

Step 1

Prepare noodles al dente according to package directions. Reserve 1 cup of the pasta water; drain noodles and set aside.

Meanwhile, melt 2 tablespoons of the butter in a large saucepan, add the onion, season with a pinch of salt; cook and stir for about 5 minutes. Add the cabbage and another pinch of salt and the caraway seed, if using, cook, stirring constantly for about 3 minutes. Add the reserved cup of pasta water and the vinegar if using; cook until cabbage is tender and almost all liquid has evaporated. Add the noodles, pepper and the remaining 2 tablespoons of butter or bacon drippings; toss. Sprinkle with red pepper flakes, if using, taste, adjust seasonings as needed, and stir until warmed through. Serve immediately.

Cook's Notes: Okay to substitute cooked, frozen egg noodles (like Reames brand). For a more hearty dish, add in 1/2 to 1 pound of diced and sauteed andouille or other Kielbasa or smoked sausage, chopped smoked ham, browned ground beef, ground veal, chicken, turkey or pork, cooked and chopped corned beef, or chopped mushrooms.