Ingredients
Units
Scale
- 8 oz beef bacon, chopped into 1-inch pieces
- 1 large yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 1 medium cabbage, core removed and chopped
- 1 lb ground beef
- 28 oz can crushed tomatoes
- 1 Tbsp tomato paste
- 1 Tbsp sugar
- ¼ tsp crushed red pepper flakes
- 2 dried bay leaves
- 12 oz uncooked egg noodles
- salt and pepper, to taste
- dried or fresh parsley, for garnish
Instructions
- In a large skillet over medium heat, fry the chopped “bacon” until crisp and browned. Remove and place on a paper towel-lined plate.
- Add the onion, garlic and chopped cabbage to the same skillet with the “bacon” fat and cook for 7-10 minutes on medium heat, until the onion is lightly browned and softened and the cabbage is wilting. Transfer the mixture and set aside.
- Turn heat up to high and add the ground beef to the skillet. Cook, breaking it up with a wooden spoon as you go, until browned.
- Add the crushed tomatoes, tomato paste, sugar, crushed red pepper flakes and bay leaves to the skillet. Stir to combine with the beef, cabbage and onion.
- Add the beef “bacon” back to the pan, bring to a simmer then turn down to medium so it bubbles gently. Cook for 10 minutes uncovered, then simmer for another 10-15 minutes, covered. Remove the bay leaves.
- Meanwhile, cook the egg noodles according to package directions. Drain and set aside. Taste the beef and cabbage mixture and season with salt and pepper as desired.
- Combine the beef and cabbage sauce with the noodles. Garnish with parsley. Serve.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Ashkenazi