Name: 12-Minute Fried Cabbage With Noodles and Bacon
Total time: 12 minutes
Yield: Serves 4
Ingredients: 2 tsp. kosher salt; 3 cups short-cut angel hair pasta; 1 Tbsp. extra-virgin olive oil; 8 oz. bacon, chopped into 1-by-½-inch pieces; 2 garlic cloves, finely minced; 1 yellow onion, halved and sliced ¼ inch thick; 5 heaped tightly packed cups (14 oz.) sliced green cabbage (¼ inch thick); 1 Tbsp. unsalted butter; ⅓ tightly packed cup (1 oz.) finely grated Parmesan, plus extra to serve; 1½ tsp. coarsely ground black pepper (or ½ tsp. finely ground); ¾ tsp. kosher salt; 1 Tbsp. fresh lemon juice

Fried cabbage with angel hair pasta and bacon in a skillet.

This dish of cabbage and noodles knocks out absolutely everyone who tries it. (I think the added bacon and Parmesan might have a small hand in this.) A good finishing hit of black pepper and squeeze of lemon really brings the dish to life. If you can’t find short-cut angel hair pasta, look for the short Spanish noodles called fideos, or just use longer angel hair pasta and break it up into two-inch lengths yourself. I love this sort of quick weekday dish that packs in a heap of veggies and doesn’t skimp on flavor. Try it and thank me later!

This recipe was excerpted from ‘RecipeTin Eats Dinner’ by Nagi Maehashi. Buy the full book on Amazon.

What you’ll need

8-Quart Stockpot
$300 At Amazon
Large Nonstick Skillet
$80 At Amazon
Short-Cut Angel Hair Pasta
$13 $12 At Amazon

Recipe information

Total Time
12 minutes
Yield
Serves 4

Ingredients

2 tsp. kosher salt

3 cups short-cut angel hair pasta

For the noodle fry-up

1 Tbsp. extra-virgin olive oil

8 oz. bacon, chopped into 1-by-½-inch pieces

2 garlic cloves, finely minced

1 yellow onion, halved and sliced ¼ inch thick

5 heaped tightly packed cups (14 oz.) sliced green cabbage (¼ inch thick)

1 Tbsp. unsalted butter

⅓ tightly packed cup (1 oz.) finely grated Parmesan, plus extra to serve

1½ tsp. coarsely ground black pepper (or ½ tsp. finely ground)

¾ tsp. kosher salt

1 Tbsp. fresh lemon juice

Preparation

Step 1
In a pot, bring 12 cups of water to a boil with the salt. Add the pasta and cook as per the package directions (usually 2–3 minutes). Drain in a colander, then set aside until required.
Step 2
Heat the oil in a large nonstick skillet over high heat. Add the bacon and cook for 30 seconds. Add the garlic and onion, then cook for 3 minutes until the bacon is golden and the onion is translucent.
Step 3
Add the cabbage and butter. Cook for 2 minutes until the cabbage is wilted. Add the pasta, Parmesan, pepper, and salt. Toss for 1 minute. Add the lemon juice and toss to coat.
Step 4
Divide among bowls, then sprinkle with the extra Parmesan and enjoy!

Excerpted from RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals by Nagi Maehashi. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from Amazon.