Halushki with Bacon and Ricotta Cheese
Egg noodles, shredded cabbage, bacon, and ricotta cheese combine in this delectable entree.
- 5 cups shredded cabbage
- 12 ounces home style egg noodles
- 8 slices bacon
- 1 cup ricotta cheese
- 1 cup chopped red onion
- 1 garlic scape ,sliced fine ( or two garlic cloves, minced)
- salt and pepper to taste
Cook the egg noodles according to package directions, adding salt and a few drops of olive oil to the water. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
Core and wash a small head of green cabbage. Slice in half (you may need more depending on how big your cabbage is), then slice into thin strips, discarding the thickest white part in the middle.
Cut the bacon into 1 inch pieces. In a large pan, cook the bacon over medium-high heat until just crispy (don't let it get too crispy!) Without draining, add the cabbage,onion,and garlic scapes. If using minced garlic wait to add it until the cabbage and onion are almost tender. Saute for 7-10 minutes,
Add the pasta to the cabbage mixture, along with the ricotta cheese. Stir well, then add the reserved water from the pasta, a little at a time, until desired consistency. Serve immediately.
Calories: 430kcal | Carbohydrates: 46g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 251mg | Potassium: 338mg | Fiber: 3g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 22.2mg | Calcium: 132mg | Iron: 1.7mg