Time 40m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne. Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes. Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
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.
Time 55m Yield 8 Number Of Ingredients 5 Steps:
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. Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes. Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
Time 50m Number Of Ingredients 6 Steps:
Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil. Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water. While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat. Once the butter’s melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste. Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through. If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste. Serve immediately, and enjoy!
Time 40m Number Of Ingredients 6 Steps:
Boil the egg noodles in salted water until just al dente, drain, rinse and set aside. In a large frying pan or Dutch oven, melt 1 to 2 tablespoons butter or oil, and cook onions until soft. Add the kielbasa, and cook until just browned. Remove to a plate, cover, and set aside Add the cabbage, and cook until slightly soft. Mix in the egg noodles, adding butter as you go, and cook until warm and heated through. Stir in cooked kielbasa, and add more butter, if needed Season with salt and pepper, to taste
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.
More about “holy haluski recipes”
Time 55m Yield 8 serving(s) 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 T 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 from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard. Add the onions, cabbage, carrots, and thyme.Season with the salt and half of 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 minutes more. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the 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 and the remaining reserved pancetta.Serve immediately.
