11 Reviews

This is really good. I did it a little different cause I wanted to use the bacon grease to fry the cabbage so it would get more of that yummy bacony flavor. I fried the bacon up first and then added the cabbage to the fried bacon and continued from there. My bacon wasn't crispy because of the way I did it but I like it that way. I skipped the salt but added some nice fresh, minced garlic. I think this dish is great as a main course or a sidedish. It tastes even better the next day. I'm going to try your suggestion of using sour cream as a condiment with this. I'd never thought of doing that before. Thanks for sharing your wonderful recipe.

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Realtor by day, Chef by night September 23, 2011

Very nice! Simple and satisfying summer meal. Thank you!

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Burgundy Damsel August 20, 2010

Pretty good. I just made a meal out of this!:) I used 1 head of cabbage a little more butter, 16 oz bag of egg noodles, and a whole pack of bacon. It was very good. I didn't cook the cabbage until all of turned brown, but i did get it a little brown throughout. I think that next time I will brown more of it... Thanks for posting!

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Brad 007 March 16, 2010

Another excellent cabbage recipe for my favorites binder! Instead of buying the coleslaw mix I shredded some cabbage and carrots and added a couple teaspoons of minced sweet onion. Other than that made it exactly as written. The first time I made it to go with Seasoned Thyme Pork Roast. The second time I made it I served it with chunks of hot kielbasa, mustard, and rye bread and butter. Two great dinners that will be made again. update March 29, 2009 Made this again using shredded cabbage and dried thyme. Served with kielbasa and home fries. Delicious!

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foodtvfan March 29, 2009

Haven't added bacon to cabbage and noodles before, but really enjoyed the added flavor. Omitted the thyme or dill and it was still delicious.

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PugGrannie November 25, 2008

This is a good dish. A bit on the salty side, I would just omit the salt or use low sodium bacon next time. I loved the differences of textures it offers. And a wonderful blend of flavors too. Thanks Kathy.

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2Bleu October 25, 2007

I couldn't see how this wouldn't be a winner - I love fried cabbage, adore bacon and eat a lot of egg noodles. Sure enough, the combination was excellent! I halved the recipe (as there's only 2 of us), used regular egg noodles (I couldn't find wide ones) and used fresh cabbage rather than bagged shredded. I didn't cook the cabbage for quite as long as directed - probably about 40 minutes - but that's just personal preference as to how we like our cabbage. My other half didn't rave about it quite as much as me but he enjoyed it also (praise indeed!) and we'll definitely be having it again. I served it on it's own (no sour cream or yogurt) with some extra veggies and it was spot on. This is quite a salty dish with the butter, salt and bacon, so do be warned if you're not a big salt fan. I love salty foods and this was fine for me, but I can imagine it might be a little much for some people. Thanks for a great recipe Kathy!

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Wendy-Bob September 01, 2007

So good! I ate far too much. I did use more bacon (drained the fat) and didn't serve any other meat. I have never cooked cabbage like this before but it won't be the last time! Thanks for sharing this recipe.

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GaylaV April 12, 2007

This was delicious. I've made cabbage and noodles before but never thought of adding the bacon to it. It was a nice touch. Very yummy. I used dried thyme instead of the dill due to personal preference. Very good!

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Lainey6605 February 19, 2007
Cabbage Noodles With Crispy Bacon