Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
8 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.

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  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

  • Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Nutrition Facts

447 calories; protein 17.5g 35% DV; carbohydrates 53.1g 17% DV; fat 19.1g 29% DV; cholesterol 90.3mg 30% DV; sodium 616.1mg 25% DV. Full Nutrition

Reviews (301)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2009
Hi, just so you know this is not an Irish recipe, this is however Hungarian. And, this is a good recipe. Read More
(166)

Most helpful critical review

Rating: 3 stars
03/09/2009
I have eaten Cabbage and Noodles for over 70 yrs. Learned to make this from my Grandma and Mother. We don't make it with bacon and onions. Too much fat with the bacon. I fry the shredded cabbage in butter until almost brown and tender, then mix into the cooked broad noodles. I have passed this on to my 3 sons and dil's. It is one of their favorites especially during Lent. Read More
(319)
380 Ratings
  • 5 star values: 243
  • 4 star values: 101
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
03/09/2009
I have eaten Cabbage and Noodles for over 70 yrs. Learned to make this from my Grandma and Mother. We don't make it with bacon and onions. Too much fat with the bacon. I fry the shredded cabbage in butter until almost brown and tender, then mix into the cooked broad noodles. I have passed this on to my 3 sons and dil's. It is one of their favorites especially during Lent. Read More
(319)
Rating: 2 stars
03/06/2009
Drain some of that grease. A half pound of bacon makes for a lot of grease. Use just a couple of tablespoons. In fact, cook the onion in 1 tablespoon, then add another for the cabbage. This is even good if use the pre-cooked bacon, and cook the onion and cabbage in olive oil instead. Read More
(193)
Rating: 5 stars
03/09/2009
Hi, just so you know this is not an Irish recipe, this is however Hungarian. And, this is a good recipe. Read More
(166)
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Rating: 5 stars
12/10/2009
Delicious! I actually saw this recipe on Diners Drive-ins and Dives.....and thought it sounded really good....came here to see if a recipe existed....and here you go.....very tasty! Family really liked it......simple ingredients and easy to make....especially since we love cabbage....Thanks! Read More
(80)
Rating: 5 stars
01/03/2011
I made this a couple of weeks ago and followed the recipe to a T. The only thing that I added was a little more bacon then just drained a little bit of the bacon grease out. (My family loves bacon). It turned out amazing! We will be fixing it again this week. Read More
(77)
Rating: 5 stars
03/06/2009
We call these "Nancy Noodles" because Nancy introduced them to us!! WONDERFUL comfort food. Don't forget to season them...salt/pepper/garlic and lot's of butter!! Forget your diet and cholesterol levels!! Read More
(60)
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Rating: 4 stars
03/16/2009
This turner out to be very good ....with a few changes. I added some smoked sausage and topped it with Louisiana hot sauce. The whole family loved it. Jim Read More
(56)
Rating: 4 stars
03/20/2012
Haluska as it is known in Hungarian is found throughout Eastern Europe and can be made as a main dish with bacon,sausage or ham,and as a side dish without meat for pork chops, cutlets, or roasts. Another variation would be to add boiled potatoes to the fried cabbage with or without pasta and/or meat. I use only a small amount of bacon fat as a base flavoring utilizing more butter and/ or oil. One other reviewer correctly mentioned "squeezing" the chopped cabbage but didn't explain further. As the cabbage is cut place it in a colander by handful layers and salting each layer with kosher salt. After last salted layer, press the cabbage down with your hands a few times and let it sit for at least a half hour. Salting the cabbage will cause wilting and draw out bitter fluids. Squeeze the cabbage out by handfuls and place in the prepared fry pan. I've never had to add sugar using this method and the cabbage will fit into the pan. Do not cover the pan and fry until the cabbage just starts to brown and carmelize.This won't take long as a reult of salting and squeezing. Then, remove from heat. Whatever pasta you use, treat it as you would in Italian cooking. Have the cabbage ready and add the drained and unrinsed pasta to it. If you have access to a European deli, get some single smoked sausage, slice it thin and add to the cabbage near the end of cooking just to warm it through. One bite of that and..... Read More
(55)
Rating: 5 stars
05/14/2009
My wife and I really enjoyed this.I am a fan of Egg Noodles and I never experienced them this way.Kudos..My wife is not a fan of Cabbage but she made an exception which surprised me so you know this recipe is great. Followed the recipe with no alterations and the result was mmmmm. Read More
(53)