4 Servings 20 min Cook
5 Tbsp Butter
2 Oz Pancetta
2 Cup, chopped Onions
1 Head, small (about 4-1/2" dia) Cabbage
1 1/2 Tsp Salt
1/2 Tsp Pepper
2 Cup Egg Noodles
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, cover, and cook for ten minutes.
While cabbage mixture is cooking, cook egg noodles according to package directions and drain.
Once cabbage is tender, remove cover and add drained noodles.
Add remaining butter and cook until mixture is evenly heated through.
Season with additional salt and pepper as desired.