Instant Pot Haluski With Kielbasa Food

HALUSKI AND KIELBASA (CABBAGE AND NOODLES)

Steps:

• Boil the egg noodles in salted water until just al dente, drain, rinse and set aside.
• In a large frying pan or Dutch oven, melt 1 to 2 tablespoons butter or oil, and cook onions until soft.
• Add the kielbasa, and cook until just browned. Remove to a plate, cover, and set aside
• Add the cabbage, and cook until slightly soft.
• Mix in the egg noodles, adding butter as you go, and cook until warm and heated through. Stir in cooked kielbasa, and add more butter, if needed
• Season with salt and pepper, to taste

HALUSKI WITH KIELBASA

Steps:

• Cook the egg noodles according to the package. Drain and add one tbsp butter. Set aside.
• While the noodles are cooking, Slice the cabbage and onions very thin.
• Slice the kielbasa in medallions and then into strips if you choose. Leaving them at medallions is fine as well.
• Place the oil in the frying pan and begin to saute the sausage, onions and garlic.
• When the sausage has some color, add the cabbage and dill. Continue to saute until the cabbage wilts and reduces in size.
• Add the noodles. Fold them gently into the cabbage mixture.
• Add salt, pepper and butter. Mix and taste. Adjust for seasoning.
• Enjoy!

HALUSKI

Steps:

• Cooked the egg noodles in well-salted water according to package instructions; drained. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
• In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
• Brown the Kielbasa in dippings and remove to plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
• Add the onions, garlic, caraway seed, and brown sugar to the skillet and saute over medium-low heat until soft, about 8-10 minutes. Add cabbage, salt, and pepper and saute, stirring often, until cabbage tender but still slightly firm when you bite it, about 8-10 minutes.
• Add the cabbage mixture, the bacon and the Kielbasa to the pasta pot, and toss to combine. Adjust seasoning as need and serve!

SLOW COOKER HALUSKI (CABBAGE AND NOODLES)

Steps:

• Chop the Green Cabbage (1 head) into about 1-inch chunks. Remove and discard the hard core.
• Loosely chop the Sweet Onion (1).
• Add green cabbage, sweet onion, Garlic (1 teaspoon), Olive Oil (1 tablespoon), Water (3 tablespoon), Salt (1 tablespoon) and Freshly Ground Black Pepper (1/2 teaspoon) to your slow cooker.
• Cook on high until browned and wilted, about 4-5 hours.
• Towards the end of cooking the cabbage, cook the Campanelle Pasta (12 ounce) according to package directions. Set aside until the cooking of the cabbage is done.
• When the cabbage is done, set your slow cooker to low heat. Add the noodles and Butter (3/4 cup), mixing well.
• Cook on low for a final 10-15 minutes, periodically mixing to melt and incorporate the butter. Serve warm!

HALUSKI NOODLES

Steps:

• Preheat the oven to 350 degrees and cook the noodles in a large pot two minutes shy of the directions then drain and set aside.
• Add the bacon to the pot and cook until just before crisp on medium heat then remove the bacon (leave the fat) and add in the butter, onion and cabbage, cooking until the onion is translucent, about 5-6 minutes on medium heat.
• Add in the noodles, bacon, salt and pepper, mix well and pour into a large baking dish or skillet of choice and bake for 30 minutes (See note for stovetop method).

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)

Steps:

• Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
• While noodles are cooking, melt butter in large deep skillet over medium-low heat.
• Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
• Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
• Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
• Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
• Adjust seasoning if necessary and serve hot.

INSTANT POT® HALUSKI WITH KIELBASA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.

INSTANT POT® HALUSKI WITH KIELBASA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.