Egg Noodles with Cabbage, Bacon and Sour Cream

재료

4 ounces bacon, chopped

2 tablespoons grapeseed or other neutral oil

1 medium yellow onion, halved and thinly sliced

Kosher salt and ground black pepper

2-pound head green cabbage, quartered lengthwise, cored and chopped into 1-inch pieces

2 tablespoons Worcestershire sauce

12 ounces egg noodles

½ cup sour cream

Optional garnish: Chopped fresh chives OR dill

방향

In a large Dutch oven over medium-high, combine the bacon and oil. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside.

To the fat in the pot, add the onion and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, 5 to 7 minutes; reduce the heat as needed if the onion browns too quickly. Stir in the cabbage and Worcestershire, cover and cook over medium, stirring occasionally, until the cabbage has softened, 20 to 25 minutes.

In a large saucepan, bring 2 quarts water to a boil. Add the noodles and 1½ teaspoons salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set aside.

When the cabbage mixture has softened, reduce to medium-low and stir in the noodles, sour cream, ½ cup of the reserved cooking water and 1 teaspoon pepper. Cook, stirring occasionally, until warmed through and creamy, about 2 minutes, adding more cooking water as needed if the mixture looks dry. Off heat, taste and season with salt and pepper. Serve sprinkled with the reserved bacon.

노트

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.