This dish follows a basic, unofficial food tenet that everything tastes better with bacon.
The cabbage-noodle combo is simple and comforting on its own but could easily receive a helping of cubes of leftover pork or shreds of rotisserie chicken.
Serve with sauteed apples or pears.
Makes four servings
2 strips bacon (may substitute turkey bacon)
1 medium sweet onion
3 to 4 medium cloves garlic
1/2 head cabbage (1 pound after trimming)
1/2 teaspoon freshly ground black pepper, plus more to taste
8 ounces dried wide egg noodles
1 cup low-sodium chicken broth
3/4 to 1 teaspoon fine sea salt
6 stems flat-leaf parsley
1. Bring a large pot of salted water to a boil over high heat (for the noodles).
Meanwhile, cut the bacon crosswise into thin strips. Cut the onion in half, then into very thin half-moons (at least 1 cup). Mince the garlic (to yield 2 tablespoons). Core the cabbage; discard the core and any tough or worn outer leaves, then cut the cabbage crosswise into thin slices.
Place the bacon pieces in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Cook for 5 minutes, stirring once the fat has started to render and the bacon has begun to crisp. Add the onions and garlic; cook, stirring occasionally, for 8 to 10 minutes, until they have softened and begun to pick up some color. Season with the pepper.
Add the noodles to the pot of boiling water; cook according to the package directions.
Add the cabbage to the pot with the bacon-onion mixture. Cook, stirring frequently, for 5 minutes, until the cabbage has wilted and picked up some color, then add the chicken broth and cook, stirring occasionally, for 3 to 5 minutes. Add the salt and mix well.
Finely chop the parsley leaves.
Drain the noodles in a colander, then add them to the pot; mix well to incorporate. Taste and adjust the seasoning as necessary. Sprinkle the parsley over the mixture and toss lightly to combine. Divide among individual wide shallow bowls and serve hot.