Haluski Cabbage and Noodles
Servings: 6 · Prep: 15 min · Cook: 35 min · Total: 50 min
Ingredients
- 12 oz wide egg noodles
- 2 lb green cabbage
- 1 large yellow onion
- 1/2 cup unsalted butter
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Equipment
Measuring Spoons; Cutting Board; Large pot; Large skillet; Colander; Chef's knife; Wooden spoon; measuring spoons; cutting board; large pot; large skillet; colander; chef's knife; wooden spoon
Steps
- Prepare the vegetables. Core and thinly slice the cabbage and thinly slice the onion before cooking so the vegetables are ready to go.
- 2 pounds cabbage — cored and thinly sliced
- 1 Count yellow onion — thinly sliced
Cut cabbage on a stable cutting board to prevent slipping.
- Cook the noodles. 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.
- 12 ounces egg noodles
Use caution when draining hot noodles to avoid steam burns.
- Heat the fat. In a large skillet or Dutch oven, heat the canola oil and 4 tablespoons butter over medium heat until the butter melts.
- 1 tablespoon canola oil
- 1/4 cup butter
- Sauté the onion. Add the sliced onion and cook for 5 minutes, stirring often, until softened and lightly golden.
- 1 Count yellow onion — thinly sliced
Keep the skillet handle turned inward while stirring.
- Cook the cabbage. 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.
- 2 pounds cabbage — cored and thinly sliced
- 1 3/4 teaspoons Kosher Salt
- 3/4 teaspoon Ground Black Pepper
Keep the skillet handle turned inward while stirring the cabbage.
- Combine noodles and cabbage. 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.
- 1/4 cup butter
- Finish and season. 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.
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
Notes
Butter, kosher salt, and black pepper are divided between the cabbage cooking step and the final finishing step.
Wide egg noodles typically contain wheat and egg, so this dish is vegetarian but not vegan or gluten-free as written.
Refrigerate leftovers within 2 hours in a covered container.
Serving suggestions
Serve warm as a vegetarian lunch or dinner.
Pair with a crisp green salad or roasted vegetables for a fuller meal.
Serve as a hearty side dish alongside other Central or Eastern European-inspired dishes.
Cooking safety
Use caution when draining hot noodles to avoid steam burns.
Keep the skillet handle turned inward while stirring the cabbage.
Cut cabbage on a stable cutting board to prevent slipping.
Refrigerate leftovers within 2 hours in a covered container.
https://plumtally.com/recipes/haluski-cabbage-and-noodles-r6qe4x1mis3a
