Description
A simple, comforting, and fast recipe that can be on the dinner time by the time the pasta is done cooking. Add bacon, or a variety of vegetables for add-in options.
Ingredients
- 2 Tablespoons Canola Oil, Or Neutral Oil
- 1 whole Yellow Or White Onion, Sliced
- 4 cups Green Cabbage, Sliced
- 1 teaspoon Salt, More To Taste
- 1 teaspoon Black Pepper, More To Taste
- 2 Tablespoons Unsalted Butter
- 3 Tablespoons Water
- 8 ounces, weight Egg Noodles, Cooked Al Dente
Preparation
Start by heating a pot of water on the stove. Once it comes to a boil, add in the noodles, and cook them to an al dente. Once cooked, strain and set them to the side.
Heat a large skillet on medium heat. Let that baby heat up for a couple of minutes while you make sure you have your ingredients ready and on hand. This recipe goes rather quick so it’s best (always) to have everything ready. It’s very much a stir fry.
After a couple of minutes, add in the oil. Give that a swirl, then get ready to rock and roll. Please note if you are using bacon, then forget the oil and simply cook the bacon, and once cooked remove the bacon but use the remaining bacon fat (or at least 2 tablespoons) and go that route.
Toss in the sliced onions and give them a good stir. Let the onions sizzle and lightly begin to caramelize. This should take a few minutes. I still like some slight texture left in my onions, but you can take them a little darker, or lighter should you prefer.
After a few minutes, add in the cabbage and give those a good stir.
Add in a few tablespoons of water. This will provide a little relief to the skillet while at the same time assisting the cabbage and cook time to soften a bit.
When the water starts to dissolve, season with salt and pepper. Don’t be shy when seasoning.
Give another good stir, then toss in the butter. Another stir, then taste and adjust any seasoning.
Plate and serve.
