Step 1

In a large skillet over medium heat, fry the chopped “bacon” until crisp and browned. Remove and place on a paper towel-lined plate.

Step 2

Add the onion, garlic and chopped cabbage to the same skillet with the “bacon” fat and cook for 7-10 minutes on medium heat, until the onion is lightly browned and softened and the cabbage is wilting. Transfer the mixture and set aside.

Step 3

Turn heat up to high and add the ground beef to the skillet. Cook, breaking it up with a wooden spoon as you go, until browned.

Step 4

Add the crushed tomatoes, tomato paste, sugar, crushed red pepper flakes and bay leaves to the skillet. Stir to combine with the beef, cabbage and onion.

Step 5

Add the beef “bacon” back to the pan, bring to a simmer then turn down to medium so it bubbles gently. Cook for 10 minutes uncovered, then simmer for another 10-15 minutes, covered. Remove the bay leaves.

Step 6

Meanwhile, cook the egg noodles according to package directions. Drain and set aside. Taste the beef and cabbage mixture and season with salt and pepper as desired.

Step 7

Combine the beef and cabbage sauce with the noodles. Garnish with parsley. Serve.