Preparation

  1. Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and chop.

  2. In a large skillet, cook bacon (if vegetarian, melt butter) over medium heat. Add the onions and cook until translucent, about 10 minutes.

  3. Stir in the chopped cabbage and continue cooking until both the onions and cabbage caramelize, about 10 minutes.

  4. Add the vegan bacon bits, egg noodles, and seasonings. Stir well and cook for an additional 5 minutes.

  5. Top with Romano cheese if desired and serve warm.