Ingredients:
16 ounces shredded cabbage ( any coleslaw mix)
3 tablespoons butter
1/2 teaspoon sea salt ( or to taste)
1/2 teaspoon pepper
1 -2 slice bacon, diced
12 ounces wide egg noodles, cooked
1 teaspoon dried thyme or 1 teaspoon dill weed
sour cream or yogurt
Directions:
Melt butter in deep pan.
Add the bag of shredded cabbage.
Cook down until cabbage is nicely browned, at least an hour.
Stir occasionally at first, then frequently as the cabbage starts to brown.
Mix-in salt (to taste) and pepper.
Push the cabbage over to one side of the pan.
Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
When bacon is done, combine all contents of pan together.
Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
Taste to adjust seasonings.
If desired, garnish with sour cream or yogurt and a sprinkle of thyme.
Servings: 6
Time preparation: 10 min.
Time total: 100 min.