Cabbage Balushka Or Cabbage And Noodles Recipes

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CABBAGE AND NOODLES



Cabbage and Noodles image

Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.

Provided by Kathryn Weidenheimer

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 4

Number Of Ingredients 6

1 (8 ounce) package egg noodles
3 tablespoons butter
½ pound bacon
1 onion, chopped
1 small head cabbage, chopped
1 dash garlic salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 53.1 g, Cholesterol 90.3 mg, Fat 19.1 g, Fiber 6.8 g, Protein 17.5 g, SaturatedFat 8.7 g, Sodium 616.1 mg, Sugar 7.9 g

CABBAGE BALUSHKA OR CABBAGE AND NOODLES



Cabbage Balushka or Cabbage and Noodles image

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

1 (16 ounce) package egg noodles
½ cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste

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

HALUSKA (CABBAGE & NOODLES)



Haluska (Cabbage & Noodles) image

Make and share this Haluska (Cabbage & Noodles) recipe from Food.com.

Provided by keen5

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large onion, peeled and cut in strips
1 small cabbage or 1/2 large cabbage, cut into strips
1 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) box wide egg noodles, cooked and drained (I use a little less noodles)
1 pint sour cream

Steps:

  • Melt the butter in a large pan or pot, large enough to hold the chopped cabbage.
  • Sauté the cabbage and the onion in the butter until glossy and tender.
  • Add the salt and pepper.
  • Cover and let the cabbage mixture simmer over low heat for about 15 minutes.
  • Add cooked drained egg noodles and mix.
  • Serve with a bowl of sour cream.
  • Add salt to taste.

Nutrition Facts : Calories 923.1, Fat 51, SaturatedFat 29.2, Cholesterol 216.6, Sodium 933.6, Carbohydrate 98.5, Fiber 8.9, Sugar 13.5, Protein 21.5

CABBAGE AND NOODLES



Cabbage and Noodles image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
Olive oil
2 cups thinly sliced yellow or white onions (1/4-inch thick)
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (1/4-inch thick)
1 1/2 cups low-sodium chicken stock
8 ounces large egg noodles
1/4 cup roughly chopped or torn flat-leaf parsley
1/4 cup sour cream

Steps:

  • Bring a large pot of salted water to a boil.
  • Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
  • In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

NOODLES, CABBAGE AND ONIONS - HALUSHKI



Noodles, Cabbage and Onions - Halushki image

There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)

Provided by Manami

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head cabbage
1 1/2 cups broad egg noodles
1 1/2 cups onions
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, and
4 tablespoons virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon brown sugar or 1/2 teaspoon Splenda sugar substitute, brown blend
salt, to taste
fresh coarse ground black pepper, to taste

Steps:

  • Variation #1:.
  • Cook broad noodles according to package instructions and drain.
  • Cut up cabbage, onions, add butter, garlic and brown sugar and water.
  • Cook until cabbage is done, making sure no water remains, 5-7 minutes.
  • Pour cabbage over noodles and mix well.
  • Add salt & pepper, to taste.
  • This is a more rustic looking recipe.
  • Variation #2:.
  • Cook the noodles according to package instructions and drain.
  • Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
  • Heat a large pan on medium-high heat.
  • When the pan is hot, add butter/oil combo, or 'grease' of your choice.
  • When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
  • Turn down the heat to medium and cover the pan.
  • Let this cook until the cabbage is soft, about 3 more minutes.
  • If you want the cabbage browned more, remove the lid and turn up the heat once again.
  • Add the butter/oil combination as you need it.
  • Add the cooked noodles and serve.
  • Variation #3:.
  • Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
  • Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
  • Cook noodles according to package directions, and drain.
  • Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
  • Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
  • Serve.
  • *The amount of ingredients you use depends on how much halushki you want to make. Experiment!

CABBAGE BALUSHKA OR CABBAGE AND NOODLES



Cabbage Balushka or Cabbage and Noodles image

This Hungarian favorite side dish features cabbage, onions, and egg noodles cooked in butter with salt and pepper to taste. It's so easy and good.

Provided by rlecook

Categories     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste

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

CABBAGE BALUSHKA OR CABBAGE AND NOODLES



Cabbage Balushka or Cabbage and Noodles image

This Hungarian favorite side dish features cabbage, onions, and egg noodles cooked in butter with salt and pepper to taste. It's so easy and good.

Provided by rlecook

Categories     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste

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

CABBAGE BALUSHKA OR CABBAGE AND NOODLES



Cabbage Balushka or Cabbage and Noodles image

This Hungarian favorite side dish features cabbage, onions, and egg noodles cooked in butter with salt and pepper to taste. It's so easy and good.

Provided by rlecook

Categories     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste

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

TONGBAECHU KIMCHI (WHOLE NAPA CABBAGE KIMCHI)



Tongbaechu Kimchi (Whole Napa Cabbage Kimchi) image

This tongbaechu kimchi, made with whole napa cabbage, is a wonderful way to witness firsthand the magic of preservation by salting. Though the first step - salting quartered cabbages to drain excess liquid - may require an afternoon, that time is entirely inactive. The bundles of sauced cabbage are jarred and left at room temperature for the first couple of days to jump-start the fermentation process, then refrigerated to continue souring slowly for weeks and even months. Fermenting bundled quarters - versus chopped pieces - results in a crisper, more flavorful cabbage kimchi. This recipe is pared down to its essentials, though you could supplement the funky, savory-sweet flavors here with traditional additions like a sprinkle of raw pine nuts, a palmful of Korean radish cut in matchsticks or a spoonful of saeujeot, salted fermented shrimp.

Provided by Eric Kim

Categories     condiments, vegetables, side dish

Time P2DT4h15m

Yield 1 (2-liter) jar (about 4 pounds kimchi)

Number Of Ingredients 10

1 large napa cabbage (2 1/2 to 3 pounds), quartered lengthwise
1/3 cup coarse kosher salt or 2/3 cup kosher salt, such as Diamond Crystal
2 medium red apples (such as Fuji, Gala or Honeycrisp)
1 small yellow onion, peeled and chopped
10 garlic cloves, peeled
1 (2-inch) piece fresh ginger, peeled
1/2 cup fish sauce
1/2 cup gochugaru
1 tablespoon granulated sugar
1 bunch scallions, chopped into 1/2-inch pieces

Steps:

  • Dry-brine the cabbage: Rinse the cabbage quarters under cold running water and place on a large rimmed sheet pan. Generously salt the cabbage all over, making sure to season between the leaves as well as the outsides. (Don't worry about being too precise; since the cabbages leak water, the salt will distribute evenly into the brine.) Set aside to brine at room temperature, cut sides up, until the hard leaves become limp and soggy, about 4 hours, flipping once or twice halfway through. During this brining time, the cabbage quarters should release plenty of water into the sheet pan.
  • Make the sauce: Quarter one of the apples, leaving it unpeeled. Core it, coarsely chop it, then add it to a food processor. Add the onion, garlic and ginger, and process until finely chopped. Add the mixture to a large bowl and stir in the fish sauce, gochugaru and sugar. Peel the remaining apple, quarter it, core it, then thinly slice it crosswise. Fold the chopped scallions and thinly sliced apple into the sauce.
  • Rinse the salted cabbage quarters under cold running water, squeezing them of their excess liquid. Place one cabbage quarter into the bowl with the sauce. With clean hands, smear 1/4 of the sauce all over the outsides and between each leaf, tucking in the larger pieces of scallions and apple as well. Fold the cabbage quarter in half crosswise, gathering the leafy tail ends together and bringing them up and over the root end, to create a compact bundle. Place the bundle in the jar and repeat with the remaining three cabbage quarters until you have used up most of the sauce and the jar is filled with sauced cabbage, leaving about an inch of room on top. (A few air gaps are fine; they'll fill with liquid over time.) Top the jar with any remaining sauce left behind in the bowl. Loosely close with a lid (see Tip). You can wash your hands at this stage.
  • Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. (This is a very juicy recipe.) Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation process but also to allow gas to escape, which you can do by opening the lid every so often. As you go through the jar over time, take out one cabbage quarter at a time and chop it into bite-size pieces to serve. You can eat the core or toss it.

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