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1
Note: I like to prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 min.
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2
When the onion is done, the skin can be slipped off easily, and the onion minced.
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3
This is equivalent to sauteeing to the point where the onion is translucent/soft, but for this dish the onion still needs to be sauteed.
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4
Using this method cuts out the tears and most of the odor, not to mention, no use of fat!
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5
Cook the bacon in the butter till it is lightly browned, then add in the onion and cook for a few min, till the onion just begins to brown.
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6
Add in the cabbage, and cook till it is very limp.
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7
Now add in the diced potatoes, and chicken stock.
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8
Salt and pepper to taste.
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9
Cover and simmer till the potatoes are almost tender.
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10
Add in the noodles on top of the mix, and cover again.
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11
Cook for about 6 to eight min, or possibly till the noodles are almost done.
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12
Add in the lowfat milk and cream, and the 2 Tbsp.
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13
of butter, and correct seasonings.
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14
Stir and cover the pan again.
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15
Cook over low heat just till warmed through.
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16
Serving
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17
Note: You might like a little crisp fried, crumbled bacon and/or possibly minced chives or possibly green onion tops as a tasty garnish.
