Pennsylvania Dutch Cabbage Saute

This hot vegetable recipe combines some unlikely ingredients--cabbage, bacon, onion, egg noodles, and sour cream--into a delicious side dish in less than 30 minutes.

Pennsylvania Dutch Cabbage Saute
Servings: 8 Prep 10 mins Cook 16 mins


  • 1/2 pound bacon
  • 1/2 head cabbage, thinly shredded (about 1-1/2 pounds; 7 to 8 cups shredded)
  • 1/2 large onion, peeled and chopped
  • 1 tablespoon cider vinegar
  • 2 teaspoons poppy seeds
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1/2 pound egg noodles, cooked following package directions
  • 1 cup light sour cream

Make It

1. In a large nonstick skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Crumble bacon and set aside.

2. Leave bacon drippings in skillet and add cabbage, onion, vinegar, poppy seeds, caraway seeds and salt. Cook over medium-high heat for 8 minutes, stirring occasionally.

3. Add cooked noodles and half of crumbled bacon. Remove from heat and stir in sour cream.

4. Spoon onto a platter, sprinkle with remaining bacon and serve.