#FoodieExtravaganza ~ Haluski (Fried Cabbage and Noodles)
Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
As usual when I am given a general suggestion or theme for a recipe reveal day, I run to pinterest to run a broad search and see what jumps out at me. This time this fantastic cabbage and noodles dish was "it" for me! I am so glad we gave this one a try. This is such hearty, filling, simple, rich rustic food to serve and enjoy. It comes together in a flash as well - only a couple ingredients need prep, then the meat and veggies fry up together while the noodles become tender and you toss it all together and season with salt and pepper. Done!
While the noodles were finishing their boil, it crossed my mind that this dish was begging for a creamy egg yolk, so I fried one up to serve along side and we really enjoyed the texture and flavor that added to this delicious dish!
Look at all the fantastic noodle inspired dishes today!
Parmesan Garlic Noodles by From Gate to Plate
Haluski (Fried Cabbage and Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Bacon and Beer Mac and Cheese by Sew You Think You Can Cook
Sopa Seca de Fideo - Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline's Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara's Multicultural Table
MiMi's Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Kids' Special# 4 - Soft Noodles with Veggies and Poached Egg | G'Gina's Kitchenette
Haluski (Fried Cabbage and Noodles) from A Family Feast
2 oz thick cut bacon, diced small
6 tablespoons butter, divided (more or less to taste)
2 cups onion, diced
1 ½ pounds green cabbage, cored and cut into bite-sized pieces
1 teaspoons kosher salt (more / less to taste)
½ teaspoon freshly ground black pepper
6 ounces dry noodles (I used garden rotini, original recipe suggests egg noodles)
- In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
- While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
- Once cabbage is tender, remove cover and add drained noodles.
- Add remaining butter (if needed) and cook to melt and bring to serving temperature.
- Season with additional salt and pepper as desired.