Ingredients
- 8 ounces egg noodles
- 8 ounces bacon, diced, 6 slices (thick cut)
- 12-16 ounces Kielbasa sliced
- 1 tablespoon butter divided
- 1 large yellow onions, chopped
- 6 cloves garlic, minced
- 1 1/2 teaspoons caraway seeds
- 1 - 2 teaspoon brown sugar
- 8 cups cabbage, cut into bite-size pieces
- 1 1/2 teaspoons Kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
How to Make
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Step 1: Cooked the egg noodles in well-salted water according to package instructions; drain. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
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Step 2: In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
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Step 3: Brown the Kielbasa in drippings and remove to a plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
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Step 4: Add the onions, garlic, caraway seeds, and brown sugar to the skillet and saute over medium-low heat until soft, about 8-10 minutes. Add cabbage, salt, and pepper and saute, stirring often, until cabbage tender but still slightly firm when you bite it, about 8-10 minutes.
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Step 5: Add the cabbage mixture, the bacon and the Kielbasa to the pasta pot, and toss to combine. Adjust seasoning as need and serve!
We hope you enjoy this recipe!
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