6 strips of bacon
1 yellow onion, diced
1 head of cabbage, diced
1 8-oz package of egg noodles, cooked as directed and drained
1/4 cup butter
2 tablespoons olive oil
1 tablespoon garlic
1 cup green peas
1 cup grated carrots
Salt and pepper
Sour cream for garnish
- Cook egg noodles as directed and drain. Set aside.
- In a large skilled, cook the bacon. Then remove the bacon and crumble.
- Add the onions and cabbage to the bacon grease and cook till browned. Add butter and olive oil as needed. Season with salt and pepper to taste. If you want your cabbage cooked more and it starts
to dry out, you can add chicken broth or white wine.
- Add the carrots and peas and cook until all of it is hot. Add coooked noodles and stir together.