If you love stuffed cabbage but hate all the work, this is the dish for you. It’s simple, but does use a few pots as you prepare it. The result is worthwhile, for sure!

Adapted from The Nosher.

Ingredients

8 oz regular or beef bacon, chopped into 1-inch pieces

1 large yellow onion, finely chopped

2 cloves garlic, finely minced

1 medium cabbage, core removed.

1 lb ground beef

28 oz can crushed tomatoes

1 Tbsp tomato paste

1 Tbsp sugar

1/4 tsp crushed red pepper flakes

2 dried bay leaves

12 oz uncooked egg noodles

salt and pepper, to taste

Instructions

 Chop the cabbage leaves into pieces about 3/4” to 1” on a side.

In a large skillet over medium heat, fry the chopped bacon until crisp and browned. Remove and drain on a paper towel-lined plate.

Add the onion, garlic, and chopped cabbage to the same skillet with the bacon fat and cook for 7-10 minutes on medium heat, until the onion is lightly browned and softened, and the cabbage is wilting. Transfer the mixture to a bowl and set aside.

Turn heat up to high and add the ground beef to the skillet. Cook, breaking it up with a wooden spoon as you go, until browned, about 7 minutes.

Add the crushed tomatoes, tomato paste, sugar, crushed red pepper flakes, and bay leaves to the skillet. Combine with the beef, cabbage, and onion.

Add the bacon back to the pan. Bring the mixture to a simmer, then turn down to medium so it bubbles gently. Cook for 10 minutes uncovered, then simmer for another 10-15 minutes covered. Remove the bay leaves.

Meanwhile, cook the egg noodles according to package directions. Drain and set aside. Taste the beef and cabbage mixture and season with salt and pepper as desired.

Combine the beef and cabbage with the noodles—or use rice instead of noodles. That’s actually more traditional.