Haluski (cabbage and noodles) is an old ethnic family recipe, popular among Eastern European cultures. It’s a “by-taste” recipe. I don’t use any set measurements so I approximated for the recipe below. Tweak as you like!
1 large onion
1 large or 2 small heads of cabbage
8 oz. egg noodles
1 stick butter (more or less to taste)
Thinly slice the onion and the cabbage. In a very large frying pan over medium high heat, melt half the butter. Add the onion, cook for a few minutes until it smells good. 🙂
Add the cabbage. You may not be able to add the cabbage all at once. Add what you can, cover and cook until it shrinks enough to add more. Cabbage shrinks a lot so you’ll eventually be able to fit it all. Once all the cabbage is added to the pan, cook it (covered) for at least 30 minutes. It should be very tender. Then, raise the heat a bit and allow it to brown slightly in spots.
While you’re cooking the cabbage, boil the noodles according to the package instructions in well-salted water. When done, drain and add remaining half-stick of butter. When the cabbage and noodles are both finished, combine. Add salt and freshly ground pepper to taste.
- We like a high cabbage-to-noodle recipe. You can stretch this out quite a bit by using a full pound of noodles.
- A printer-friendly version of this recipe can be found here.