* 4 oz Bacon cut crosswise, 1/4 inch pieces * 1 Medium Yellow Onion thinly sliced * 2 tsp Caraway Seeds * Kosher Salt and Pepper * 1.5 tsp Sweet Paprika * 1/2 cup Dry White Wine * 1 lb Savoy or Green Cabbage cored, cut into 1-inch squares * 1 tbsp Worcestershire Sauce * 6 oz Wide Egg Noodles * 1/4 cup Chives finely chopped * 1/2 cup Sour Cream divided
# Instructions
* In a 12-inch skillet over medium high heat, cook the bacon, flipping occasionally, until the bacon is crisped and browned on both sides, 5-8 minutes. Using a slotted spoon, transfer to a paper towel. Pour off and discard all but about 2 tbsp of the fat from the pan. * Return the skillet to medium and add the onion, caraway, and 1/2 tsp salt. Cook stirring occasionally, until the onion is browned, about 6 minutes. Add the paprika, followed by the wine, cook, scraping up any browned bits, until the liquid has reduced by half, around 2 minutes. * Stir in the cabbage, Worcestershire sauce, 1 cup water and 1/4 tsp tsp each salt and pepper. Cover and cook, stirring until the cabbage is just tender but not completely soft, 18-20 minutes. * Add 3 cups of water and bring to a boil over medium-high heat. Stir in the noodles, then cover, reduce to medium and cook, stirring once or twice and adjusting the heat as needed to maintain a steady simmer, until the noodles are al dente, about 10 minutes. Uncover, increase to medium-high and stir in 1/4 cup sour cream. Cook, stirring, until the mixture is creamy and the noodles are tender, 2-4 minutes. * Off heat, taste to season with salt and pepper. Serve topped with the bacon, chives and dollop of sour cream.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/austrian-krautfleckerl-cabbage-and-noodles-recipe/).
# Ingredients
* 4 oz Bacon cut crosswise, 1/4 inch pieces
* 1 Medium Yellow Onion thinly sliced
* 2 tsp Caraway Seeds
* Kosher Salt and Pepper
* 1.5 tsp Sweet Paprika
* 1/2 cup Dry White Wine
* 1 lb Savoy or Green Cabbage cored, cut into 1-inch squares
* 1 tbsp Worcestershire Sauce
* 6 oz Wide Egg Noodles
* 1/4 cup Chives finely chopped
* 1/2 cup Sour Cream divided
# Instructions
* In a 12-inch skillet over medium high heat, cook the bacon, flipping occasionally, until the bacon is crisped and browned on both sides, 5-8 minutes. Using a slotted spoon, transfer to a paper towel. Pour off and discard all but about 2 tbsp of the fat from the pan.
* Return the skillet to medium and add the onion, caraway, and 1/2 tsp salt. Cook stirring occasionally, until the onion is browned, about 6 minutes. Add the paprika, followed by the wine, cook, scraping up any browned bits, until the liquid has reduced by half, around 2 minutes.
* Stir in the cabbage, Worcestershire sauce, 1 cup water and 1/4 tsp tsp each salt and pepper. Cover and cook, stirring until the cabbage is just tender but not completely soft, 18-20 minutes.
* Add 3 cups of water and bring to a boil over medium-high heat. Stir in the noodles, then cover, reduce to medium and cook, stirring once or twice and adjusting the heat as needed to maintain a steady simmer, until the noodles are al dente, about 10 minutes. Uncover, increase to medium-high and stir in 1/4 cup sour cream. Cook, stirring, until the mixture is creamy and the noodles are tender, 2-4 minutes.
* Off heat, taste to season with salt and pepper. Serve topped with the bacon, chives and dollop of sour cream.