Boil cabbage until tender. Cool cabbage then Julliene ( thin slices ) set aside.
In a separate pan, fry bacon until crisp. Set aside on paper towels.
Cook egg noodles according to package directions. Drain.
Meanwhile, In a 6 qt or larger pot over medium heat add 2 tablespoons butter and saute onion until carmelized. Sprinkle onions with garlic salt as they cook.
Add the sliced cabbage to onions in the pot, sprinkle with garlic salt, to taste. Continue cooking over medium heat. Add additional 2 tablespoons butter Mix well.
Add crumbled pieces of bacon.
Fold in cooked egg noodles and remaining 4 tablespoons butter.
Mix well until noodles are coated,. add chopped parsley - Serve.
I used a 12 oz. package of "No Yolks" Cholesterol free extrabroad egg white pasta as opposed to egg noodles.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6|
|Calories from Fat: 469 (62%)|
|Amt Per Serving||% DV|
|Total Fat 52.1g||69 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 139.7mg||43 %|
|Sodium 1422.5mg||49 %|
|Potassium 624.6mg||16 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 47.7g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 755
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