Haluski (Cabbage and Noodles). Well, my version of it anyway. Go to any church picnic in Pennsylvania and you will definitely find this treat. My Mom is Polish and she would make this often. It definitely took me a while to like as a child. As an adult, I love, love, love! Although, I like it with the original wide egg noodles, I prefer using potato gnocchi. I could make the gnocchi myself, however, my favorite Italian store back home, Delallo’s, has a mini-version that is just perfection!
Oh, and did I mention the bacon? I have to admit this is the very first time I used bacon. It will NOT be the last. You can definitely leave it out if you wish. I don’t recommend, but as you wish! I used Hormel thick-cut bacon. Not did I use the bacon, but also the bacon fat!!!! OMG. This sent this recipe over the top!
So go on ahead a grab a big head of cabbage and the rest of the ingredients. Only five ingredients total. Let’s get our Haluski on! BONUS. This recipe is super easy to prepare and will take just about 25 minutes. This makes a lot, so be prepared for leftovers. That’s a really good thing! If you love ethnic food, check out my recipe for Halupki (Cabbage Rolls).
Starting boiling water for your gnocchi. Be sure to salt the water just as it comes to a boil. As the water is heating up, heat another pot to medium. Cut the bacon into pieces and start rendering. Cook bacon until crisp. Remove bacon from pot, but be sure to leave the bacon fat. If you do not wish to use bacon, just add the cabbage to the pot dry. Meaning just let it cook down and brown on its own, then continue to follow the recipe as is.
Once the water boils, drop the gnocchi. They will only take about three to four minutes to cook. You will know they are done when they float to the top and sit there for a minute. Drain and reserve. Do NOT rinse!
As the bacon is frying, cut up the cabbage. I remove the hard outer leaves and cut into tiny squares. See picture below for reference. Turn the heat up in the pot after you have removed the bacon. Add in the cabbage. Season with salt and pepper. I like to cook at a high heat just because of the water content of the cabbage. If you cook too low, the water will release and not steam off. You will be left with a puddle of water in the pot. Be sure to keep stirring the pot. You want the cabbage to brown, NOT burn. When the cabbage is just about finished, start adding the butter, a few tablespoons at a time. The butter will release the brown bits at the bottom of the pan and provide an additional level of flavor. I used about seven tablespoons total.
Toss in about half of the crisp bacon. Gently fold in the gnocchi, making sure to incorporate it throughout the cabbage. Serve in a large bowl and garnish with a few extra pieces of bacon. ENJOY! This Haluski (Cabbage and Noodles) is one of my favorite side dishes. You can also enjoy as a meal. I love pairing this with any kind of pork. This evening I decided to pair with pork ribs. YUMMY! Oh, and I tried out Ivory BBQ sauce from Lillie’s Q for the first time. I think I likey!
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So glad I found your blog! I’m from Ohio (close to the PA border) and Haluski was something I grew up with. I always had it with the egg noodles, but the gnocchi looks next level good. Thanks for sharing.
[…] am calling this Orecchiette with Roasted Brussels Sprouts my upscale version of Cabbage and Noodles. Not only did I roast the sprouts, but I also roasted the garlic. No joke. I put the leftovers in […]
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