Growing up, I loved when my mom made cabbage “noodles”. She would fry a little bacon in a very hot skillet and cook thinly sliced ribbons of cabbage in the bacon fat. The only seasoning required was a bit of salt and pepper. Served as a side dish with crispy crumbled bacon on top, the noodles were a buttery, decadent comfort food.

The recipe that follows is my lightened up version of mom’s recipe. Fresh sliced onions from the CSA add dimension in the bacon’s stead.

Cabbage “Noodles”

makes 2-4 servings

• 1 mini cabbage, cored and sliced
• 1/2 Alisa Craig onion, sliced
• olive oil
• salt and pepper

1. heat the olive oil in a large skillet (cast iron works great)
2. saute the onions over medium heat until soft
3. turn the heat to high, add the cabbage and season with salt and pepper
4. cook over high heat, flipping the cabbage, until browned