In a large cast-iron or non-stick skillet, fry the diced bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate.
Add the onions to the skillet with bacon grease, and sauté until translucent, for about 2 minutes.
Add cabbage and cook until tender, stirring occasionally, about 10 minutes. Stir in caraway seeds if using; reduce the heat to low, cover, and simmer for another 10 minutes.
Meanwhile, cook egg noodles al-dente according to package direction and drain.
Add cooked egg noodles and bacon to the skillet. Season with salt to taste and lots of black pepper, and toss until noodles are heated through.
Notes
Prep all ingredients ahead of time. Having everything ready makes the cooking process smoother.
Slice the cabbage into ribbons or smaller squares - it will cook faster.
Always use a serrated knife (bread knife) to cut or slice cabbage!
You can also use prepackaged shredded cabbage to speed up the cooking time even more.
Leave out bacon for a kosher or vegetarian version.
Add a tab of butter if your bacon doesn't render enough fat. If leaving out the bacon, use about four tablespoons of butter or oil instead.
Have leftover kielbasa or ham from another recipe? Throw it in here for extra flavor or as an alternative to bacon.
Don't overcook the noodles! Always cook them al dente - firm to the bite - as they will continue to cook when added to cabbage.
Check out the post above on how to store leftovers and FAQ's.
Nutritional information is a rough estimate and can vary significantly based on the products used.