Haluski - Poland
International dish #9.
Here is the recipe:
1 head of cabbage
1/2 stick of butter and dashes of olive oil
1 12 oz. bag of noodles, (My mom made her own)
(add 1 pound of bacon as an option)
salt and pepper to taste
(if your adding bacon then cook your bacon first)
1. In a large fry pan or dutch oven, On low heat, melt butter (or bacon fat).
2. Rinse cabbage, and remove any outer leaves that look damaged.
3. Cut onions and place in the pan of melted butter, turn up heat to medium so they begin to lightly brown.
4. Keep an eye on the onions and reduce heat to lowest setting once golden.
5. On a cutting board place the cabbage core side up. (facing you).
6. With a large sharp knife, slice cabbage about 1/2 inch sections from right to center core. (like slicing cheese).
7. As you slice, scoop up cabbage sections and place in pan also.
Turn the cabbage and repeat this process until all that is left is the core.
***NOTE***Dice the core and freeze it for an excellent addition to soups and stews.
8. Once all cabbage is in pan, turn up heat to medium/high and stir frequently until cabbage begins to brown and cook down.
9. add dashes of salt and pepper as you stir
10.Once cabbage and onion are nicely caramelized reduce heat to low and drain off any liquid that has accumulated.
11.Cook noodles according to package directions for aldente and drain well.
12.Add well strained noodles. If they are in one big clump, do not worry, they will break up as you stir them.
the important thing is that they are well strained of any water.
13.Add noodles to pan (and bacon bits) drizzle a little olive oil over them to help them brown.
14.Once thoroughly mixed and the noodles also have begun to caramelize, turn off heat.
15. Salt and pepper to taste but don't forget the salt shaker on the table, some like it saltier than others.