- 12 oz. Egg Noodles
- 1/2 lb. Bacon – diced
- 6 T. Butter
- 2 cloves Garlic – fresh
- 16 oz. Mushrooms – fresh, sliced
- 1/2 c. Onion – chopped
- 1/2 c. Green Pepper – chopped
- 1 head Cabbage – medium, chopped
- 2 T. Cider Vinegar
- 1/2 tsp. Salt
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Black Pepper- ground
Serves 6
Cook noodles according to package. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium heat until crisp and crumbly, then drain off fat. Add butter, garlic, mushrooms, onion and green pepper to pan. Continue stirring over medium heat for 5 minutes. Gently stir in chopped cabbage, vinegar, salt, red pepper flakes and black pepper. Cover pan and steam vegetables for 15 to 20 minutes, stirring every 5 minutes. Serve warm cabbage mixture over cooked egg noodles. Enjoy!
Recipe by: Deb Lyon, Bangor
First Place – Broccoli/Cabbage/Cauliflower
2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest