Southern Fried Cabbage and Noodles

Ingredients:

2 lbs. bacon (chopped/cooked)
2 packs of smoked sausage links (chopped/cooked)
2 medium sized yellow onions (diced)
2 heads of cabbage (chopped/cooked)
3 sticks of butter
3 packs (approximately 24 oz. total) of Tagliatelle egg noodles
1 bundle of fresh parsley (diced/minced)
TSB Blackening Spice and Pig Dust

Directions:

Start boiling your pasta water. (approximately 20 minutes)

On medium heat start cooking the bacon, sausage, and onion with TSB Blackening Spice, in a frying pan or cast iron skillet. Cook until the bacon and sausage get crispy, and the onions cook down. Then place the meat/onion mixture into a large bowl and set aside.

Add a stick of butter to your pan (in cubes) and cook the cabbage in two batches adding butter each time. Add TSB Blackening Spice to each batch. The cabbage will render down quite a bit during cooking. Set aside the first batch of cabbage on a platter.

Your water should be boiling by now. Add all of the Tagliatelle to the water and cook it until it is al dente. Remove from the heat and drain the pasta water. Before adding the pasta back to the pot, add one stick of butter then the cooked pasta.

While the last batch of cabbage is finishing up, start adding the meat and onions to the pasta and give everything a good stir. Keep stirring and adding Blackening Spice with Pig Dust. Add in the first batch of cooked cabbage, and stir everything (noodles, meat, cabbage etc.) Finish this dish by adding the second batch of cabbage to the pot, along with more Blackening Spice/Pig Dust. Garnish with chopped parsley.

Enjoy!