Ingredients
- 3 ounces pancetta ham (diced small)
- 6 tablespoons butter (divided)
- 2 cups diced yellow onion
- 1 1/2 pounds cabbage (green cabbage, cored and cut into bite-sized pieces)
- 1 1/2 teaspoons kosher salt (to taste)
- Freshly ground black pepper (lots of black pepper is traditional)
- 6 ounces dry egg noodles (any size noodle I like the medium)
How to Make
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Step 1: In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
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Step 2: While cabbage mixture is cooking, cook the egg noodles according to package direction and drain.
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Step 3: Once cabbage is tender, remove cover and add drained noodles.
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Step 4: Add remaining butter and cook to bring to serving temperature.
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Step 5: Season with additional salt and pepper as desired (lots of pepper).
We hope you enjoy this recipe!
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