Fried Cabbage with Noodles and Bacon

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Course: Main Course

Cuisine: German

Prep Time: 7

Cook Time: 5

Total Time: 12

Servings:

Enjoyed by everyone.

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

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!