Community Pick
Haluski (Pan-Fried Cabbage and Noodles)
photo by dubtruble
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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 seed (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.
Reviews
-
Yummy, quick, and easy. The caraway seeds and brown sugar add a lot of "authenticity" to this dish. The only thing I did differently was to cut back to 3 Tablespoons of butter, use Kluski noodles, and sprinkle some garlic salt on the noodles before I topped them with the cabbage-onion mixture. I will make this again. Thank you so much for sharing a treasured family recipe.
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Just like the noodles of my childhood! My Slovakian grandmother used to make these for me. I have not had them in 15 years. I made these tonight and the taste was just as I remembered. I did NOT use the caraway seeds. I added a few sprinkles of granulated sugar as well after adding the cabbage to the skillet (yes, I used the brown sugar per the recipe too). Because I was using an anodized pan, I cooked the cabbage longer to get a slightly golden color. Once I added the noodles, I let the whole thing cook for another 10 minutes. This dish was perfection! Thank you!!!
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Tweaks
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Delicious! I learned of this dish through its Hungarian Jewish version: krot lokshen (literally: cabbage noodles). I prepared this recipe without the brown sugar, and with vegetable oil instead of butter. Even with those variations, this remains a hearty dish to serve when you want comfort food, not when you are counting calories or watching fat intake. This is also one of those dishes that taste even better a day or two later, after the cabbage, onions and noodles have mellowed together in the casserole. Recommended!
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food