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
CARAWAY CABBAGE WITH NOODLES
A scrumptious cabbage dish that's made with tasty noodles and a dollop of sour cream. 37
Categories Vegetables Pasta Main Dish Cabbage
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain the egg noodles. Wash and chop up the cabbage. Dice the onion. Sauté the onion in a large fry pan adding the spices along the way until onion is soft. Add the chopped cabbage and cook stirring occasionally until cabbage wilts. Stir in the noodles and heat through. Add a dab of sour cream just before serving.
Nutrition Facts :
KRAUTFLECKERL (AUSTRIAN CABBAGE AND NOODLES)
Krautfleckerl is an extremely easy and surprisingly flavorful dish of cabbage and noodles. This comforting recipe is popular throughout Central and Eastern Europe and sometimes goes by different names (like haluski) depending on the region.
Provided by Victoria
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the cabbage, caraway seeds, salt and pepper and combine. Stir in ¼ cup water or broth, lower the heat to medium-low, cover and cook, stirring occasionally, and sprinkling in a bit more water throughout the cooking process (to keep the mixture from drying out) until the cabbage is soft and tender, about 25 minutes.
- Meanwhile, cook the noodles in boiling salted water until al dente or slightly softer, drain, and set aside.
- When the cabbage and noodles are both ready, toss them together, taste and adjust seasoning if necessary. Garnish with a sprinkle of chopped parsley for color, if desired. Serve hot or warm.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat before eating.
Nutrition Facts : Calories 459 kcal, Carbohydrate 69 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 120 mg, Sodium 317 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
CABBAGE WITH CARAWAY
A simple cabbage side dish, packed with goodness and low-fat to boot!
Provided by Good Food team
Categories Buffet, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
POLISH NOODLES AND CABBAGE
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 "Kluski z Kupusta po Polski"
Provided by dicentra
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet.
- Add the onions and sauté until transparent.
- Add the cabbage and sauté 5 minutes or until tender, but still crisp.
- Stir in the caraway seeds, salt and pepper.
- Meanwhile, cook the noodles in salted water as directed on the package. Drain well.
- Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.
MY CABBAGE AND NOODLES
My version of a well loved combination. Caramelising the sugar gives it the special something. The flavoring with vinegar, butter and caraway is typically German. The flavor of egg noodles is essential for this dish I think, so best don't use pasta.
Provided by Inge 1505
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE NOODLES.
- While preparing the cabbage cook noodels according to package directions and when drained, cut crosswise with a knife to get 1-2 inch sized pieces. OR break noodles into pieces before cooking.
- FOR CABBAGE.
- Have all ingredients ready before you start cooking the cabbage. Heat oil over medium high heat in a wide pot that will hold cabbage and noodles.
- Add sugar and let caramelize without stirring until golden to light brown. Immediately add onion and butter and stir until soft, 30-60 seconds.
- Add vinegar and cook until almost all has cooked off.
- Add cabbage, caraway and salt. Mix until cabbage has wilted and looks glazed, 2 minutes. Add 1/4 cup water, cover and reduce heat to medium low.
- Braise cabbage in as little water as possible until desired softness, about 15 minutes. Stir occasionally and add more water if necessary. Cabbage should be rather dry when done.
- Taste with salt, pepper, and sugar or vinegar.
- TO ASSEMLE.
- Mix drained noodles into cabbage. Cover and let flavors blend for 2 minutes. Serve with a sprinkle of freshly ground pepper on top for a nicer look.
Nutrition Facts : Calories 217.7, Fat 11.1, SaturatedFat 3, Cholesterol 24.1, Sodium 334.8, Carbohydrate 26.5, Fiber 3.7, Sugar 8.4, Protein 4.5
FRIED CABBAGE AND EGG NOODLES
This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish.
Provided by judi
Categories World Cuisine Recipes European German
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
- While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.
Nutrition Facts : Calories 690.3 calories, Carbohydrate 93 g, Cholesterol 155.1 mg, Fat 28.2 g, Fiber 9.4 g, Protein 19 g, SaturatedFat 16 g, Sodium 227.8 mg, Sugar 9.4 g
BUTTERED NOODLES WITH CARAWAY SEEDS
Make and share this Buttered Noodles With Caraway Seeds recipe from Food.com.
Provided by threeovens
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook noodles according to package directions, about 7 minutes. Drain and return to pot. Add butter and caraway seeds. Stir and toss until well covered and serve.
CARAWAY NOODLES
Categories Herb Pasta Side Vegetarian Quick & Easy Low Cal Low Sodium Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Melt butter in same large pot. Add noodles and caraway seeds and toss to coat. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
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