Noodles Cabbage & Onions
Submitted by sassyass9
Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minFew dishes deliver this much comfort from so little. Known across Eastern Europe as haluski, this buttery tangle of egg noodles, cabbage, and onions is humble peasant food at its most satisfying.
The flavor is built on browning. Onions cook slow in butter until golden and sweet, then the cabbage joins them and the heat gets cranked up so it caramelizes at the edges rather than just steaming. That is where all the nutty, savory depth comes from.
A small step makes a big difference: the cabbage is boiled briefly, then squeezed dry by the handful before it hits the skillet. Getting rid of that water lets it brown instead of stewing into a soggy heap.
A pinch of sugar helps it caramelize and rounds out the cabbage’s edge. Toss it all with the noodles and a last knob of butter, and you have a quick, frugal supper that eats like a hug.
Kitchen Tips
- Squeeze the boiled cabbage really dry before sauteing, or it will steam and never brown.
- Be patient with the onions; slow cooking them to golden is what builds the sweet, savory base.
- Crank the heat at the end to caramelize the cabbage edges for the best flavor.
- Toss the noodles in over low heat with the extra butter so everything coats evenly without scorching.
Variations
- Add caraway seeds for a more traditional, aromatic touch.
- Crisp up bacon or kielbasa and toss it in for a heartier meal.
- Finish with a dollop of sour cream or a shower of black pepper.
Ingredients
Directions
Add cabbage to large saucepan of boiling salted water and boil for 5 minutes, or until just tender.
Drain in colander. Rinse under cold running water and drain throughly.
Gently squeeze cabbage by the handfulls to remove excess water.
Melt 4 tablespoons butter in large skillet.
Add onion and sauté over medium low heat seven minutes, or until begining to turn golden.
Add cabbage, sugar and pepper to taste and mix well.
Sauté over medium heat, stirring, three minutes.
Then sauté over medium high heat, stirring, a few minutes more to lightly brown.
Cook noodles in large pan of boiling salted water seven minutes, or until just tender.
Drain throughly and add to cabbage. Add remaining 2 tablespoons butter.
Toss over low heat just until mixed. Taste and add seasoning as desired. Serve hot.
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