• Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

    1 vote
    The source of my inspiration was a traditional Irish recipe for bacon and cabbage with two sauces: parsley and a whole-grain mustard sauce. I took flavors from both sauces and combined them, and took the bacon and cabbage theme a little further by adding Italian sausage. Instead of serving it with potatoes I used egg noodles. It's a fusion of Irish with my own Italian-American style of cooking.


    • 8 slices Bacon
    • Olive Oil for sauteing
    • 1 Yellow Onion, diced
    • Sea or Kosher salt & Fresh Black Pepper
    • 1 teaspoon Thyme
    • 4 cloves Garlic, minced
    • 1 pound Italian Sausage, sweet or hot (I used a mixture), ground or links with casings removed
    • 6 cups Green Cabbage, shredded or thinly sliced (about 1 + 1/2 pound)
    • 1 cup Water
    • 8 ounces Egg Noodles
    • 5 tablespoons Butter, divided
    • Parmesan Cheese, grated for serving
    • 3 tablespoons Flour
    • 1 teaspoon Thyme
    • 1/2 teaspoon Dry Mustard
    • 1 tablespoon Dijon Mustard
    • 2 + 1/2 cups Whole Milk
    • 1 + 1/2 cup Extra Sharp Cheddar


    1. 1. In a large cast iron skillet or heavy bottomed skillet fry the bacon until crispy. Remove to paper towels; set aside, when cool enough to handle, crumble. Drain grease from pan and add back two tablespoons of oil. Saute the onion until tender, season with salt, pepper and thyme; add garlic and saute until fragrant. Add the sausage and brown, breaking it apart as it cooks.
    2. 2. When the sausage is browned and broken up pile the cabbage on top. Add a cup of water, bring to a simmer on medium-low heat, cover. Check every five minutes giving the cabbage a gentle stir to slowly start incorporating the sausage mixture throughout. Cook until cabbage is tender about 15-20 minutes.
    3. 3. Meanwhile cook the egg noodles according to package directions. Drain and toss with a tablespoon of butter or olive oil to prevent sticking.
    4. 4. To make the sauce melt the butter in a medium saucepan, whisk in the flour, thyme, and both mustards. Season with a little salt and pepper. Cook for 2 to 3 minutes over low heat whisking constantly. Slowly whisk in the milk, bring back up to a simmer and allow to simmer for 2 more minutes, whisking. Add cheddar, turn off heat and whisk until melted. Remove from heat.
    5. 5. In a large bowl toss the noodles and sauce together. Add the cabbage mixture including any liquid and the crumbled bacon. Toss well. Serve with Parmesan cheese.

    Similar Recipes

    Leave a review or comment