Had this the other day.
Kraut Kloesse (cabbage and dumplings{use whatever pasta you like, I
like lil' home made dumplings})

shred cabbage fine like you would do for coleslaw.
cut up some breakfast bacon into about 1/2" x 1/2".
fry the bacon. when done take out bacon, and add cabbage to the bacon
drippings. saute until nice and tender.
add cooked pasta and fried bacon. warm it all up. salt and pepper to
taste.

rotini pasta i have used, works ok.

On Jan 27, 9:45*am, A Moose in Love >
wrote:
> Had this the other day.
> Kraut Kloesse (cabbage and dumplings{use whatever pasta you like, I
> like lil' home made dumplings})
>
> shred cabbage fine like you would do for coleslaw.
> cut up some breakfast bacon into about 1/2" x 1/2".
> fry the bacon. *when done take out bacon, and add cabbage to the bacon
> drippings. *saute until nice and tender.
> add cooked pasta and fried bacon. warm it all up. *salt and pepper to
> taste.
>
> rotini pasta i have used, works ok.

Sounds good! What is "breakfast" bacon that other bacon isn't? Have
you ever tried gnocci this way?

Side question: how to you fry bits of bacon with over- or undercooking
some? In discouragement, I fry whole and cut up later. That's a pain.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.

On 1/27/2012 9:45 AM, A Moose in Love wrote:
> Had this the other day.
> Kraut Kloesse (cabbage and dumplings{use whatever pasta you like, I
> like lil' home made dumplings})
>
> shred cabbage fine like you would do for coleslaw.
> cut up some breakfast bacon into about 1/2" x 1/2".
> fry the bacon. when done take out bacon, and add cabbage to the bacon
> drippings. saute until nice and tender.
> add cooked pasta and fried bacon. warm it all up. salt and pepper to
> taste.
>
> rotini pasta i have used, works ok.

One of my favorites. Only I like "haluski style" which has coarser cabbage.

On 1/27/2012 10:26 AM, Jerry Avins wrote:
> On Jan 27, 9:45 am, A Moose in >
> wrote:
>> Had this the other day.
>> Kraut Kloesse (cabbage and dumplings{use whatever pasta you like, I
>> like lil' home made dumplings})
>>
>> shred cabbage fine like you would do for coleslaw.
>> cut up some breakfast bacon into about 1/2" x 1/2".
>> fry the bacon. when done take out bacon, and add cabbage to the bacon
>> drippings. saute until nice and tender.
>> add cooked pasta and fried bacon. warm it all up. salt and pepper to
>> taste.
>>
>> rotini pasta i have used, works ok.
>
> Sounds good! What is "breakfast" bacon that other bacon isn't? Have
> you ever tried gnocci this way?

I was thinking the same. Maybe he/she wanted to differentiate say from
Canadian bacon?

It works great with "spoon" dumplings too.



>
> Side question: how to you fry bits of bacon with over- or undercooking
> some? In discouragement, I fry whole and cut up later. That's a pain.
>
> Jerry
> --
> "I view the progress of science as being the slow erosion of the
> tendency to dichotomize." Barbara Smuts, U. Mich.

On Jan 27, 10:26*am, Jerry Avins > wrote:
> On Jan 27, 9:45*am, A Moose in Love >
> wrote:
>
> > Had this the other day.
> > Kraut Kloesse (cabbage and dumplings{use whatever pasta you like, I
> > like lil' home made dumplings})
>
> > shred cabbage fine like you would do for coleslaw.
> > cut up some breakfast bacon into about 1/2" x 1/2".
> > fry the bacon. *when done take out bacon, and add cabbage to the bacon
> > drippings. *saute until nice and tender.
> > add cooked pasta and fried bacon. warm it all up. *salt and pepper to
> > taste.
>
> > rotini pasta i have used, works ok.
>
> Sounds good! What is "breakfast" bacon that other bacon isn't? Have
> you ever tried gnocci this way?

In Kitchener, at the farmers market, they sell other types of bacon.
It is brined, cold smoked and very different from breakfast bacon.
It's chewy. I don't like it, but some Europeans who have eaten it
since childhood like it. It's very, very salty.

>
> Side question: how to you fry bits of bacon with over- or undercooking
> some? In discouragement, I fry whole and cut up later. That's a pain.
>
> Jerry
> --
> "I view the progress of science as being the slow erosion of the
> * tendency to dichotomize." * * * * * * * * * Barbara Smuts, U. Mich.