Polish Cabbage And Noodles Haluski Food

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

Steps:

• Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
• Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
• While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
• Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
• Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
• If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
• Serve immediately, and enjoy!

HALUSKI (CABBAGE AND NOODLES)

Steps:

• In a large Dutch oven cook the bacon until almost crisp.
• To the same Dutch oven add 3 tbsp of the butter and melt. Add the onions and saute for 5 minutes until soft and translucent.
• Add the cabbage, salt and pepper, stir everything together and cook for 10 minutes covered, until the cabbage softens.
• Meanwhile, cook the noodles according to package instructions. Drain and set aside.
• Add the cooked noodles to the Dutch oven, remaining 3 tbsp of butter and stir. Cook for a couple more minutes, until everything is heated through.
• Taste for seasoning and adjust with salt and pepper as necessary. Serve warm with lots of freshly ground black pepper.

POLISH CABBAGE AND NOODLES, HALUSKI

Steps:

• Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
• Brown the sausage slices in olive oil.
• Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
• Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
• Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
• Add salt and pepper to taste, serve, and enjoy!

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

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.

HALUSHKI - CABBAGE AND NOODLES

Steps:

• Boil noodles, according to package instructions, until al dente. Set aside in large mixing bowl.
• Dice onion. Saute in 1/3 stick of butter until they start to get a little color, then set aside.
• Remove stem and chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
• Blend cottage cheese, sour cream, and egg. Add sautéed onions and mix well. Season with salt and pepper to taste.
• Add cheese mixture to noodles and cabbage and mix well. Pour into a glass 9 x 13 baking dish lightly coated with non-stick spray.
• Bake covered at 350°F for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.
• DO NOT sauté the onions and cabbage together. The onions will burn before the cabbage is done. This also helps to better distribute the butter throughout the dish.