Noodles, Cabbage and Onions - Halushki

Manami's Note:

There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 head cabbage
• 1 1/2 cups broad egg noodles
• 1 1/2 cups onions
• 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, and
• 4 tablespoons virgin olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon brown sugar or 1/2 teaspoon Splenda sugar substitute, brown blend
• salt, to taste
• fresh coarse ground black pepper, to taste

Directions:

1. Variation #1:.
2. Cook broad noodles according to package instructions and drain.
3. Cut up cabbage, onions, add butter, garlic and brown sugar and water.
4. Cook until cabbage is done, making sure no water remains, 5-7 minutes.
5. Pour cabbage over noodles and mix well.
6. Add salt & pepper, to taste.
7. This is a more rustic looking recipe.
8. Variation #2:.
9. Cook the noodles according to package instructions and drain.
10. Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
11. Heat a large pan on medium-high heat.
12. When the pan is hot, add butter/oil combo, or 'grease' of your choice.
13. When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
14. Turn down the heat to medium and cover the pan.
15. Let this cook until the cabbage is soft, about 3 more minutes.
16. If you want the cabbage browned more, remove the lid and turn up the heat once again.
17. Add the butter/oil combination as you need it.
18. Add the cooked noodles and serve.
19. Variation #3:.
20. Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
21. Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
22. Cook noodles according to package directions, and drain.
23. Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
24. Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
25. Serve.
26. *The amount of ingredients you use depends on how much halushki you want to make. Experiment!

Reviews

[Chef #1430023]

Great! Used more butter than it called for.

[Mgnbos]

Tasty and easy, we had a cabbage to use up and this fit the bill. I used the ingrediants noted above and the recipe as a guide generally, but didn't measure anything.

[UmmBinat]

Tasty and filling. DD (toddler) and I liked this a vegetarian meal in itself with corn free ketchup! I made ours gluten free by using rice penne pasta. I used some extra butter as I love it, unrefined extra virgin olive oil, dark brown sugar, sea salt, plus the rest of the ingredients. I followed version #2 but covered the pan most of the time for quicker cooking, it still browned a bit. I did add the salt and pepper although it leaves that instruction out in that version I believe that was a mistake. I would make this again for an easy meal!!