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This recipe is a riff on Krautfleckerl, a cabbage, onion and noodle dish that some say is Austrian, others Hungarian. Ours is a one-pan affair that begins with bacon sizzling in the skillet and finishes with the salty, porky bits scattered on top. Dried egg noodles cook up perfectly in the mix—no need to boil them separately—and their delicate texture is a nice match for the soft, silky onion and tender cabbage. Worcestershire sauce is an unconventional ingredient in Krautfleckerl, but we add a couple tablespoons for the umami and depth of flavor it brings. This is an excellent side to sausages, but with a salad alongside, it’s hearty and rich enough to be a light main.
ounces bacon, cut crosswise into ¼-inch pieces
tablespoon grapeseed or other neutral oil
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