Haluski Cabbage and Noodles

Cuisine

Central and Eastern European

Servings

6

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

medium

Ingredients

• 12 Ounce Wide egg noodles - 12 (ounces)
• 2 Pound Green cabbage, cored and thinly sliced - 2 (pounds), Cored before thinly slicing.
• 1 Count Yellow onion, thinly sliced - 1 (large), thinly sliced
• 8 Tablespoon Unsalted butter - 8 (tablespoons), divided, Divided: 4 tablespoons for cooking and 4 tablespoons added with the noodles.
• 1 Tablespoon Canola oil - 1 (tablespoon)
• 2 Teaspoon Kosher salt - 2 (teaspoons), divided, Divided: 1 3/4 teaspoons during cabbage cooking, with up to 1/4 teaspoon added at the end if needed.
• 1 Teaspoon Ground black pepper - 1 (teaspoon), divided, Divided: 3/4 teaspoon during cabbage cooking, with up to 1/4 teaspoon added at the end if needed.

Instructions

1. Prepare the vegetables

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

2. Cook the noodles

   2. 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.

3. Heat the fat

   3. 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

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

5. Cook the cabbage

   5. 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*.

6. Combine noodles and cabbage

   6. 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.

7. Finish and season

   7. 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.