2 ounces pancetta, diced small 6 tablespoons butter, divided
2 cups onion, diced
1 ½ pounds green cabbage, cored and cut into bite-sized pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 ounces dry No Yolks® egg noodles, any size noodle
INSTRUCTIONS:
In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain …
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