Haluski (Buttery Cabbage and Egg Noodles)
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Wide egg noodles tossed with cabbage and onion cooked slowly until soft, sweet and browned in patches, finished with butter and plenty of black pepper.
Always check the labels of the products you use.
Method
- 1
Soften the onion. Melt the 60 g of butter in a large casserole or deep frying pan over medium-high heat and cook the onion for 4-5 minutes, until soft and lightly browned.
- 2
Steam the cabbage. Add the cabbage, salt and pepper and toss to coat, then cover and lower the heat to medium-low. Cook for 30 minutes, stirring every 5-10 minutes, until the cabbage turns silky and tender - it will shrink down to about a third of its original volume, as the cover traps steam that softens it gently.
- 3
Brown the cabbage. Uncover the pan, raise the heat to medium, and cook for a further 10-15 minutes, stirring often, until the cabbage turns golden and sweet in patches. Add a tablespoon of water if it starts to catch on the bottom - this browning is what turns the cabbage's sharper, sulphury notes into something nutty and sweet.
- 4
Cook the noodles. Bring 3 litres of water to the boil with the 24 g salt and cook the egg noodles to the packet time. Reserve 240 ml of the cooking water, then drain.
- 5
Combine and toss. Add the noodles, 120 ml of the reserved water and the 15 g of butter to the cabbage, and stir over medium-high heat for 1-2 minutes until everything looks glossy. Taste and adjust the seasoning.
- 6
Serve. Serve hot with an extra grind of black pepper, the chopped dill if using, and the sour cream on the side for anyone who wants it.
Storage
Keeps in the fridge for up to 3 days. Reheat in a pan with a splash of water over medium heat, stirring, until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole or very large deep frying pan with lid (at least 30 cm)
- large pot (at least 4 litres)
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 588 kcal |
| Protein | 16.3 g |
| Carbohydrate | 79.7 g |
| of which sugars | 11.8 g |
| of which free sugars | 0 g |
| Fat | 24.1 g |
| of which saturates | 13.3 g |
| Fibre | 9.4 g |
| Salt | 2.36 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
