The classic combination of cabbage and noodles would never win a food beauty pageant. But what it lacks in sex appeal, the dish makes up for in comfort and convenience.
By JILL WENDHOLT SILVA
The Kansas City Star
The origins of the dish can be traced to Polish and Hungarian tables. Many recipes melt in a fair amount of butter, and some top the noodle nest off with a liberal sprinkling of bacon crumbles. For a trimmer version, The Star’s Cabbage and Noodles uses just a table-spoon of olive oil and substitutes leaner turkey bacon.
Cabbage, a cruciferous vegetable, has a good amount of vitamin C and some vitamin A. A head of cabbage will last in the refrigerator for up to a week. For added convenience, you can also substitute a bag of coleslaw mix for the head of cabbage.
Scan the pasta aisle at the average supermarket and chances are you’ll find a wide variety of whole-wheat and whole-grain noodles. Egg noodles are no exception.
• Serving tip: If desired add 2 teaspoons caraway seeds when the bacon is stirred in.
• Shopping tip: About 9 cups of coleslaw mix equals the amount in this recipe. We chose a classic coleslaw mix with flecks of carrot for added nutrition and eye appeal.
We also tested the recipe with Ronzoni extra-wide, whole-wheat egg noodles.