Haluski (Cabbage and Noodles)

I was recently on vacation with a friend from Pennsylvania who was telling me that Polish food is very popular in her region and that I had to try haluski. I’ve always been a big fan of sauerkraut pierogis and this dish is a variation of those same flavors. Serve this on it’s own as a main dish or serve it as a side dish with grilled sausage. So good!

1. Add 1 tablespoon of butter to a large skillet and melt over medium-high heat. Add diced bacon and cook until crisp.

2. Add onion and cook for 3 minutes, stirring often. Add 2 more tablespoons of butter to the skillet along with the cabbage, salt and pepper. Saute until soft, about 8-10 minutes.

3. Meanwhile, cook egg noodles in salted boiling water until al dente, about 10 minutes. Drain.

4. Add cooked noodles to the cabbage mixture along with 2 more tablespoons of butter and toss to combine. Serve immediately. Garnish with more freshly ground black pepper, if desired.

Haluski (Cabbage and Noodles)

Serves 4-6

All you need:

3 slices bacon, diced

5 tablespoons unsalted butter, divided

1 large yellow onion, diced

1 small green cabbage, cored and chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper, plus more for garnish

6 ounces dry egg noodles

All you do:

1. Add 1 tablespoon of butter to a large skillet and melt over medium-high heat. Add diced bacon and cook until crisp.
2. Add onion and cook for 3 minutes, stirring often. Add 2 more tablespoons of butter to the skillet along with the cabbage, salt and pepper. Saute until soft, about 8-10 minutes.
3. Meanwhile, cook egg noodles in salted boiling water until al dente, about 10 minutes. Drain.
4. Add cooked noodles to the cabbage mixture along with 2 more tablespoons of butter and toss to combine. Serve immediately. Garnish with more freshly ground black pepper, if desired.