Ingredients

• 4 ounces bacon, diced (or 2 oz pancetta for less smoky flavor)
• 6 tablespoons unsalted butter, divided
• 2 cups yellow onion, diced
• 1.5 pounds green cabbage, cored and cut into 1-inch chunks
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 6 ounces dry egg noodles (dumpling or extra-broad)

Steps

1. Cook bacon in a nonstick medium pot over medium heat until crisp.
2. Remove bacon with a spider or strainer and pour off all but 1 tablespoon of bacon fat.
3. Add 2 tablespoons butter and the diced onions; cook for 2 minutes.
4. Add 2 more tablespoons butter, the cabbage chunks, salt, and pepper. Stir to combine.
5. Return the cooked bacon to the pot, cover, and cook on medium-low for 10 minutes until the cabbage is tender.
6. While the cabbage cooks, cook the egg noodles according to package directions and drain.
7. Once cabbage is tender, toss in the drained noodles and remaining 2 tablespoons butter.
8. Heat to serving temperature, taste for additional salt and pepper, and serve.