Haluski Cabbage & Noodles || Gracefult Kitchen

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Haluski Cabbage & Noodles

Noodles

This Eastern European classic is so much more than the sum of its humble parts. Made with just four simple ingredients, it’s an easy add-in to your dinner rotation. For an extra boost of fiber, you can use whole-wheat egg noodles. This recipe is also easy to veganize too: simply swap out the butter for vegan butter and use egg-free pasta instead of egg noodles.

Ingredients

4 tablespoons unsalted butter
7 cups sliced green cabbage (1/2-inch thick, about 1/2 medium head)
1 medium yellow onion, halved and sliced 1/2-inch thick
3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground pepper, divided
12 ounces egg noodles

Description

Melt butter in a large pot over medium heat. Add cabbage, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the onion is translucent and the cabbage is softened, about 10 minutes.
Uncover and cook, stirring occasionally, until the vegetables are reduced by about half and golden around the edges, 20 to 25 minutes. If the bottom of the pan starts to get too brown, add 1/4 cup water at a time, stirring to loosen the brown bits.
Meanwhile, bring a large pot of water to a boil. Add noodles and cook according to package directions.
Drain the noodles and add to the pot with the vegetables, along with the remaining 1/4 teaspoon each salt and pepper. Stir to combine. Serve warm, garnished with more pepper, if desired.