CABBAGE AND NOODLES - HUNGARIAN HALUSKI
Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.
Provided by Sally Humeniuk
Time 30m
Number Of Ingredients 13
Steps:
- Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
- In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
- Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
- Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
- At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
- Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.
Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)
Steps:
- Gather the ingredients.
- In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
- Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.
Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g
HUNGARIAN NOODLES AND CABBAGE
I think anyone who likes cabbage will like this recipe. It is simple to make, uses everyday ingredients and yet is immensely satisfying.
Provided by Lalaloob
Categories Onions
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible.
- Heat the butter in a deep skillet. Add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 45 minutes. Add the noodles and toss to blend thoroughly.
HUNGARIAN CABBAGE WITH NOODLES
-Marjorie Werner, East Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.
Nutrition Facts :
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
- While noodles are cooking, melt butter in large deep skillet over medium-low heat.
- Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
- Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
- Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
- Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
HALUSKI - CABBAGE AND NOODLES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
Provided by PAgirlgoneSouth
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g
CABBAGE BALUSHKA OR CABBAGE AND NOODLES
This Hungarian favorite is cabbage, onions, and egg noodles cooked in butter. Salt and pepper to taste. So easy, so good.
Provided by rlecook
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
- Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
- Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 67 g, Cholesterol 103.4 mg, Fat 18.9 g, Fiber 7.8 g, Protein 13.5 g, SaturatedFat 10.7 g, Sodium 161 mg, Sugar 8.8 g
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- Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about 1/2 teaspoon salt over it, and give it a stir.
- Cover and cook over medium heat, stirring often, until the cabbage starts to wilt. At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining 1/2 teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit.
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