Receta Pan-Fried Cabbage & Noodles (Haluski)
Here is another traditional Polish comfort dish - we could really call it a deconstructed Pierogi! All the flavors without all the fuss. These make a great side dish along with some crispy grilled kielbasi - yum!
A Little Polish Humor
I walked into the 7-Eleven the other day to get an iced coffee. There was a girl getting one as well, but she was having trouble finding the lid to fit the cup. I believe there are only 6 lids to choose from.....you know where I'm going right? So I got my coffee and both of us struggled to find the right lid. After a few minutes I said, "I'm Polish but come on already!". She said "So am I!". We both had a nice chuckle. :o). No offense to anyone, but hey, if you can't laugh at yourself...
So here is the recipe for Haluski. A favorite of all of Eastern Europe. The cabbage prepared this way is very nutty and sweet. Not what you would expect. I hope you will try it!
- 4 cups egg noodles
- 1/2 cup unsalted butter
- 2 cups sliced, sweet onion
- 6 cups cabbage, sliced thinly
- 2 tsp. brown sugar
- 1 tsp. caraway seed (optional)
- 1/2 cup chicken broth
- Salt and Pepper to taste
Cook egg noodles according to package directions. Drain and set aside.
Melt butter in a large deep skillet over medium heat. Add onion, sprinkle with brown sugar and saute, stirring occasionally for 8-10 minutes or until onions are softened and just beginning to turn golden.
Add cabbage to skillet. Cook for about 5 minutes or until cabbage starts to wilt and shrink down. Stir in caraway (if using). Add chicken broth, cover and reduce to a simmer. Simmer for about 10-15 minutes or until cabbage is tender. Add salt and pepper to taste. Stir in noodles and cook until noodles are heated through. You can serve this with sour cream, or we even used to stir in cottage cheese.
Sharing with Vintage Recipe Thursday