Haluski Cabbage and Noodles

1

Prepare the vegetables

Cutting Board

Chef's knife

Core and thinly slice the cabbage and thinly slice the onion before cooking so the vegetables are ready to go.

Bring a large pot of water to a boil, add the wide egg noodles, and cook until tender according to package directions. Drain well and set aside.

In a large skillet or Dutch oven, heat the canola oil and 4 tablespoons butter over medium heat until the butter melts.

4

Sauté the onion

Large skillet

Wooden spoon

Add the sliced onion and cook for 5 minutes, stirring often, until softened and lightly golden.

5

Cook the cabbage

Measuring Spoons

Large skillet

Wooden spoon

Add the sliced green cabbage, 1 3/4 teaspoons kosher salt, and 3/4 teaspoon black pepper. Cook over medium heat for 18 to 22 minutes, stirring often, until the cabbage is very tender and lightly browned.

Add the drained egg noodles and remaining 4 tablespoons butter to the cabbage mixture. Toss gently until the noodles are coated in butter and evenly mixed with the cabbage.

Cook for 2 to 3 minutes more, stirring occasionally, until everything is hot and glossy. Taste and add up to the remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper if needed.