Bacon Sour Cream Noodle Surprise
Noodles with a sour cream sauce, salty bacon and the surprise of the bunch - cabbage They come together in no time at all to make a comforting and hearty side dish that can fill in as a main.
Noodles with a sour cream sauce, salty bacon and the surprise of the bunch - cabbage They come together in no time at all to make a comforting and hearty side dish that can fill in as a main.
- Carbohydrate 95.4471901818165 g
- Cholesterol 101.434112730541 mg
- Fat 34.7789586872468 g
- Fiber 25.0566685032711 g
- Protein 26.6501611762185 g
- Saturated Fat 13.1374482434919 g
- Serving Size 1 1 Serving (1052g)
- Sodium 692.401854566892 mg
- Sugar 70.3905216785454 g
- Trans Fat 3.91139330224457 g
- Calories 764 calories
Step-by-step
- Cook bacon in large skillet over medium-low heat until crispy; drain on paper towels. Cook pasta according to package directions in plenty of salted water.
- Meanwhile, carefully drain grease from pan; add butter, onion and cabbage. Cook over medium-low heat until tender, stirring often. Drizzle olive oil over top and season with salt and pepper.
- Add noodles and sour cream to cabbage. Toss well. Taste and season with salt and pepper if needed. Sprinkle parsley and crumble bacon over top. Serve immediately.
Crisp shards of smoky bacon contrast against tender ribbons of cabbage and broad egg noodles coated in a rich dairy emulsion. Maintaining structural integrity in dishes featuring sour cream requires attention to thermal limits because high heat causes dairy proteins to break down and curdle into an unwanted watery separation. Cooking the components separately ensures that moisture released from the shredded cabbage during the medium-low sauté evaporates properly before the pasta enters the skillet.
Freezing this specific preparation presents distinct textural challenges due to the high fat content in the dairy and the fragile structure of cooked egg noodles. While the bacon retains its savory profile during cold storage, the sour cream sauce can separate upon thawing, turning grainy if not reheated gently over low heat with a splash of reserved pasta water to re-emulsify the sauce fats. Storing portions in airtight glass containers for up to two months works best when the noodles remain slightly undercooked initially, preventing them from turning mushy during the reheating phase.
Transforming second-day portions involves crisping the cold noodles in a cast-iron skillet over medium heat to develop a golden-brown crust on the cabbage and pasta edges. This method revives the dish without requiring additional fats, utilizing the rendered bacon oils already absorbed by the ingredients.
