Time 1h Yield 6 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside. Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture. Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.
Time 30m Yield 6 Number Of Ingredients 5 Steps:
Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.
Time 6h Yield 50 serving(s) Number Of Ingredients 7 Steps:
In a large electric roaster (like Hamilton Beach) set on 175 degrees F. ,melt 4 sticks butter. Coarsely chop cabbage and onions and pack into roaster. Roast for 2 hours, stirring every 30 minutes. Continue roasting and prepare noodles (one bag at a time) according to package directions. With each bag of prepared noodles, add 1/2 stick of butter, salt, celery salt and garlic powder to taste. It takes about 1-1/2 hours to prepare and add all of the noodles. Continue roasting for 1 additional hour.
Time 1h30m Yield 8 to 12 servings Number Of Ingredients 9 Steps:
Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour. Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside. Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.
Time 32m Yield 8 servings Number Of Ingredients 15 Steps:
Bring a large pot of salted water to a boil for the noodles. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.
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.
