Yield: 1 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter or margarine |
1 \N | Head cabbage -- chopped abt |
1 \N | Pound |
1 medium | Onion -- chopped |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
2 cups | Light cream |
1 tablespoon | All-purpose flour |
1 pack | Noodles -- 12oz |
\N \N | Or fettuccine cooked and |
\N \N | Drained |
1 cup | Shredded Parmesan cheese -- |
\N \N | (4 oz) |
½ cup | Crumbled cooked bacon |
In a Dutch oven, melt butter. Add cabbage, onion, salt and pepper.
Cook and stir until vegetables are crisp-tender, about 10 minutes.
Combine cream and flour. Add to vegetables: bring to a boil and boil 1 minute. Stir In noodles and Parmesan cheese: mix well. Pour into serving dish and sprinkle with bacon. Serve immediately. Yield: 10-12 servings
Recipe By : Country Woman