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

  1. Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
  2. While noodles are cooking, melt butter in large deep skillet over medium-low heat.
  3. 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.
  4. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
  5. Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
  6. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
  7. 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.