Ingredients
16 ounces Egg Noodles
10 slices Baco
1 large head Green Cabbage
1 large Yellow Onio
4 tablespoons Unsalted Butter
1 teaspoon Salt
1/2 teaspoon Black Pepper
Instructions
- Prepare the Cabbage: Remove any bruised or tough outer leaves from your head of cabbage. Cut the cabbage into quarters, then carefully remove the core. Thinly slice the cabbage into ribbons, about 1/4 to 1/2 inch thick. Set aside your sliced cabbage
- Cook the Bacon: Place a large, deep skillet or Dutch oven over medium heat. Add the sliced bacon to the pan. Cook the bacon, stirring occasionally, until it renders its fat and becomes crispy (usually 8-10 minutes). Use a slotted spoon to transfer the cooked bacon bits to a plate lined with paper towels, reserving about 2-3 tablespoons of bacon grease in the skillet
- Sauté the Onions: Add the chopped yellow onion to the reserved bacon grease in the skillet. Cook the onion over medium heat, stirring frequently, until it softens and becomes translucent (typically 5-7 minutes)
- Caramelize the Cabbage: Now, add the sliced cabbage to the skillet with the onions. Stir in the butter, salt, and black pepper. Cook the cabbage over medium to medium-high heat, stirring occasionally, until it softens and caramelizes, developing a beautiful golden-brown color and sweet flavor (approximately 15-20 minutes)
- Cook the Noodles: While the cabbage cooks, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles thoroughly
- Combine Everything: Finally, add the drained egg noodles directly to the skillet with the caramelized cabbage and onions. Return the crispy bacon bits to the pan. Gently toss everything together until all ingredients are well combined and the noodles are evenly coated with the cabbage mixture
- Serve: Taste and adjust seasoning if necessary. Serve your warm and comforting haluski cabbage noodles recipe immediately
Notes
Do not skimp on thick-cut bacon; the rendered fat is essential for flavor. If reducing bacon, compensate with high-quality butter.
Take your time caramelizing the cabbage (15-20 minutes over medium heat) to bring out its natural sweetness and complex flavors.
Cook egg noodles perfectly al dente; overcooked, mushy noodles will ruin the texture.
Season generously and taste as you go, especially with salt, to bring out the cabbage's best flavor.
Use a very large skillet or Dutch oven to ensure even cooking and proper browning of ingredients.
Allow leftovers to cool completely before storing in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop with a splash of water/broth or in the microwave.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Polish
- Diet: Standard
Nutrition
- Serving Size: 1 bowl
- Calories: 475 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 27.5 g
- Saturated Fat: 11 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 47.5 g
- Fiber: 5.5 g
- Protein: 16.5 g
- Cholesterol: 85 mg