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I never thought I would be thanking Alan Scott for posting to my blog, yet here I am doing so. It is a momentous occasion deserving of much fanfare and revelry.
Thank you Mr.Scott, your Haluski suggestion was amazing. I finally got around to trying it out and it was FANTASTIC. It is everything I love about old world comfort food cooking.
“Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you’re in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.”
Ingredients
- 4 cups wide egg noodles
- 1/2 cup butter
- 2 cups sliced sweet onions, about 1/8 inch thick
- 2 teaspoons brown sugar
- 6 cups cabbage, sliced thin
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon salt
- pepper
Directions
- 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.
I followed this recipe in general, but added a pound of bacon to the onions as they sauteed. It really is true, things do go better with bacon. This is a rich satisfying dish which leaves you with a happy heart and a round fully tummy.
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