Start to Finish: 45 minutes
Difficulty Level: Beginner
Originating from Eastern Europe, haluski is a mix of pan-fried egg noodles and cabbage. The dish is mildly seasoned but, like much traditional Eastern European cuisine, it’s filling, warming and easy to make. While this dish -- the following recipe is adapted from one published in the Wall Street Journal -- can keep in the fridge for several days and be eaten reheated, it is best when consumed straight after making. Otherwise, the noodles can become soggy.
- 8 cups green cabbage, shredded
- 1 clove garlic, minced
- 2 large white onions, thinly sliced
- 1/4 cup carrot, grated
- 1/3 cup butter, non-salted
- 1 pound egg noodles, dried
- 1/2 teaspoon Hungarian paprika, optional
- Ground black pepper
Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the dried egg noodles. Cook until they are al dente, roughly 6 minutes. Drain and set aside.
As the water is boiling, warm a large frying pan over medium-low heat and cook 1 teaspoon of salt, 2 tablespoons of butter and the onions. Cook until the onions turn translucent, then add the garlic.
Add the rest of the butter to the pan, heating until it has fully melted. Add the shredded cabbage and carrot, stirring to coat the cabbage evenly.
Cook until the cabbage turns very soft, but does not begin to caramelize, roughly 30 minutes. Add the drained noodles and toss to mix. Add the paprika, if using, and salt and pepper to taste. Serve immediately.
This dish can be made with red cabbage as well, but it is unconventional. The cabbage will color the noodles purple, which some people may find off-putting.
You can make your own egg noodles if you like, although this is not recommended for beginners, as the process is tricky and time-consuming.