Recipe by Darlene Summers
Some people use this as a main dish. I use it as a side dish. My husband is a meat & taters man, so he has to have meat with his meal. This dish goes well with meatloaf.
Top Review by aderyn3
My husband LOVES this dish! His grandma is hungarian and grandpa was german. He refers to it (I know I'm butchering the spelling) as Kratschwackle, which I'm pretty sure is the German version, as it was his grandpa's favorite. We've never tried it with bacon before (he tried to remember the recipe from his Granny making it...I don't know why we haven't just asked her yet!) I will definitely give that a go next time. He usually has me grate the cabbage. Our kids eat this like there's no tomorrow. Thanks for posting the recipe!
- 5 slices bacon
- 1 1⁄2 teaspoons salt
- 4 ounces egg noodles (cooked)
- 1⁄2 cup sour cream
- 1 tablespoon sugar
- 6 cups chopped cabbage
Directions See How It's Made
- In a large skillet, cook bacon until crisp.
- Remove from skillet; drain on paper towel and crumble.
- Stir sugar and salt into bacon drippings in skillet.
- Add cabbage; stir till cabbage is coated.
- Cook (covered) over medium heat until cabbage is tender, about 10 or 15 minutes.
- Combine cabbage mixture, noodles and bacon; turn all into a 1 1/2-quart casserole.
- Cover and bake in slow oven (325°) for 45 minutes.
- Uncover; spoon sour cream over top.
- Sprinkle with paprika.
- Return to oven and bake 5 minutes more.