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Egg Noodles with Cabbage, Bacon and Sour Cream
Originating in Poland, where it’s known as haluski, this dish combines a few pantry staples into comforting fare that’s more than the sum of its parts. Traditional recipes call for cooking the onion and cabbage in ample butter; sometimes bacon is included, which we’ve done here. In place of butter, we slowly cook the vegetables in the rendered bacon fat until they’re tender, caramelized and infused with smoky, meaty flavor. A dash of Worcestershire lends sweet-salty notes that complement the cabbage. Sour cream plus a little starchy noodle cooking water create a tangy, luscious sauce.
ounces bacon, chopped
tablespoons grapeseed or other neutral oil