Haluski (Cabbage and Egg Noodles)
This classic Polish-style haluski combines tender, lightly browned cabbage and onion with buttery egg noodles and plenty of black pepper for a simple, comforting side dish.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 lb (680 g) green cabbage
- 1 medium (about 170 g) yellow onion
- 6 tbsp (85 g) unsalted butter
- 12 oz (340 g) wide egg noodles
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) black pepper
Cooking instructions
- Cut the cabbage into thin strips and slice the onion. Bring a large pot of water to a boil. Add 1 teaspoon of the salt, then cook the egg noodles according to the package directions until tender but still slightly firm, usually 7 to 9 minutes. Reserve 1/2 cup (120 ml) noodle water, then drain. (about 10 min) — Boiling water
- While the noodles cook, melt the butter in a large skillet or Dutch oven over medium-low heat. Add the sliced onion and cook, stirring occasionally, until softened, 5 to 7 minutes. (about 7 min) — Medium-low heat
- Add the cabbage and remaining 1 teaspoon salt. Toss to coat, cover, and cook, stirring every few minutes, until the cabbage is tender, 12 to 15 minutes. Uncover and continue cooking until lightly browned in spots, 3 to 5 minutes more. (about 18 min) — Medium-low to medium heat
- Add the drained noodles and black pepper to the skillet. Toss gently until evenly combined and hot, adding reserved noodle water 1 tablespoon (15 ml) at a time if needed to loosen. Taste and add more pepper or salt as desired. Serve immediately; the dish is ready when the noodles and vegetables are steaming hot, with no separate food-safety temperature requirement for the finished vegetarian dish. (about 5 min) — Medium heat