Description
When you’re looking for a comforting dish that’s simple, flavorful and perfect for weeknight dinners, Haluski Cabbage and Noodles, is the answer.
Ingredients
Scale
- 1 medium head of cabbage, cored and sliced into thin strips
- 12 ounces wide egg noodles
- 7–8 tablespoons butter, divided
- 1 teaspoon salt
- 1 to 2 teaspoons black pepper, to finish
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Heat a large skillet or Dutch oven to medium-high.
- Add the cabbage to the skillet and allow to cook down in the dry pan for about 5-8 minutes, stirring often to get some color on the cabbage.
- Season with salt and allow the cabbage to continue to cook and become tender for about 5 more minutes.
- Add in three tablespoons of butter. Stirring occasionally, until the butter is melted.
- As the butter starts to brown at the bottom of the pan, add in another tablespoon of butter.
- Add the cooked egg noodles, along with 2-3 additional tablespoons of butter. Stir to coat.
- Taste for salt.
- Spoon into a bowl topped with black pepper and a touch more salt, if desired.
- Serve immediately and ENJOY!
Notes
- Be sure to salt the water for boiling the noodles.
- Easily replace the egg noodles with your favorite pasta or gnocchi.
- Shred cabbage evenly to ensure it cooks uniformly and caramelizes beautifully.
- Cook noodles al dente so they hold up better when tossed with the buttery cabbage mixture.
- Cook the cabbage over medium heat to soften it and develop a rich, caramelized flavor without burning.
- If adding bacon, fry it first and use the rendered fat to cook the cabbage for a smoky, savory touch.
- This dish tastes even better the next day as the flavors meld. Reheat in a skillet for the best results.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Dinner
- Method: Easy
- Cuisine: American, Polish