Fried Cabbage with Noodles and Bacon
Servings: 4
Calories: 1038.7kcal
Enjoyed by everyone.
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Ingredients
- 2 teaspoons kosher salt
- 3 cups fideo or short-cut angel hair pasta in small lengths
- 1 tablespoon olive oil extra-virgin
- 8 oz. bacon chopped into 1-by-½-inch pieces
- 2 garlic cloves finely minced
- 1 yellow onion halved and sliced ¼ inch thick
- 5 heaped tightly packed cups 14 oz. sliced green cabbage (¼ inch thick)
- 1 tablespoon. unsalted butter
- 1 oz, Parmesan cheese tightly packed 1/3 cup, finely grated Parmesan, plus extra to serve
- 1½ teaspoons coarsely ground black pepper or ½ tsp. finely ground
- ¾ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
Instructions
- In a pot, bring 12 cups of water to a boil with the salt. Add the pasta and cook as per the package directions (usually 2–3 minutes). Drain in a colander, then set aside until required.
- Heat the oil in a large nonstick skillet over high heat. Add the bacon and cook for 30 seconds. Add the garlic and onion, then cook for 3 minutes until the bacon is golden and the onion is translucent.
- Add the cabbage and butter. Cook for 2 minutes until the cabbage is wilted. Add the pasta, Parmesan, pepper, and salt. Toss for 1 minute. Add the lemon juice and toss to coat.
- Divide among bowls, then sprinkle with the extra Parmesan and enjoy!
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Nutrition
Calories: 1038.7kcal | Carbohydrates: 154.6g | Protein: 39.4g | Fat: 33.7g | Saturated Fat: 11.8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14.1g | Trans Fat: 0.2g | Cholesterol: 50.2mg | Sodium: 2300.7mg | Potassium: 2360.4mg | Fiber: 32.7g | Sugar: 40.7g | Vitamin A: 1286IU | Vitamin C: 419.4mg | Calcium: 578.9mg | Iron: 7.3mg
