Quick Halushki

Cut the bacon into tiny fragments using kitchen shears and cook it in a large frying pan over medium heat until it reaches a crispy state, stirring frequently throughout the process, approximately 10 minutes.

Cook and stir the onion along with the bacon until it becomes transparent, adding about 5 more minutes to the cooking time; set aside the cooked bacon and onion mixture, leaving the remaining fat in the pan.

Prepare a large pot of water that is lightly seasoned with salt and bring it to a rolling boil. Cook the egg noodles in the boiling water, stirring occasionally until they are cooked through but still retain a bit of firmness to the bite, approximately 5 minutes. Drain the noodles.

Transfer the cooked bacon and onion mixture with its accompanying fat into the pot that was used to cook the noodles and cook and stir the cabbage until it is evenly coated with the fat. Cover the pot and continue to cook until the cabbage becomes tender, taking around 10 to 12 minutes to achieve this, stirring occasionally throughout.

Gently stir in the cooked noodles and season with salt and black pepper to taste