Cabbage, Sausage & Bacon Noodles In Cheddar-Mustard Sauce

This is a recipe for Cabbage, Sausage & Bacon Noodles with a Cheddar-Mustard Sauce. 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. It all works to make one of the most delicious noodle dishes I've ever eaten.

What I loved most was that all the flavors worked together, none were outstanding. I was happy that the cheddar-mustard sauce didn't overwhelm the other flavors like I thought it might. Mustard and cheese makes for a happy marriage. Just add a little to your next grilled cheese and the flavor will sing. A mixture of hot and sweet sausage adds a gentle bite of spiciness. The cabbage wilts down and assimilates right into the dish along with the crumbled bacon to add another layer of flavor. It was a truly comforting dish, a warm hug on a rainy, dreary day.

I'm submitting this to the Daily Spud's Paddy's Day Food Parade. 

Cabbage, Sausage & Bacon Noodles in Cheddar-Mustard Sauce

(Inspired by Traditional Irish Bacon & Cabbage)

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

1 tablespoon Butter

Parmesan Cheese, grated for serving

For the sauce:

4 tablespoons Butter

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. 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. 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. Meanwhile cook the egg noodles according to package directions. Drain and toss with a tablespoon of butter or olive oil to prevent sticking.

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. 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.

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I'm also sending this to Joanne of Eats Well With Others for her Regional Recipes: Ireland round-up and

   to Presto Pasta Nights hosted by Aquadaze of Served With Love this week.