If you are of Eastern Europe heritage, I’m sure you know and love Haluski. This dish is a popular, inexpensive favorite in Polish, Slovakian, Ukranian, Russian, and Czechoslovakian homes. If you live near a Polish or Ukranian church, you may have been lucky enough to have tasted this dish at one of their neighborhood fund-raisers. It is so flavorful, as well as being simple. We went to a Polish festival a few weeks ago and tried Haluski for the first time. I was determined to find a great recipe so I could make it at home. Yes, of course I modified everything, but the basics and technique are unchanged.
First of all, I have fried cabbage in a little grease and love the added flavor. I cut down on the butter and added a scant two tablespoons bacon grease to the cabbage, onions, and garlic while sautéing them. I did see a few recipes that included crumbled bacon, so naturally I added some. I didn’t see any recipes that called for garlic, and what we tasted recently had the distinct flavor of garlic, so my recipe will include it. Here’s how I made it:
One 12 oz bag medium egg noodles
1 ¾ stick butter
1 large onion, halved and sliced
1 medium head cabbage, rough chopped
4 large cloves garlic minced
4 strips bacon, cut into thin strips and fried crisp
Cook egg noodles in boiling water for 5 min, drain well and set aside. While noodles are cooking, get out your largest skilled and melt butter. Add onions and garlic, and cook over medium heat until limp and translucent. Add cabbage and cook another 10 minutes. Salt and Pepper to taste.
In a small skillet, cook bacon pieces until crisp. Drain, adding 2 TBSP of grease to cabbage/onion mixture.
Get out your most beautiful baking dish and add cabbage/onion mixture, drained noodles, and cooked bacon. Mix to incorporate. Bake at 300° F for 30- 40 minutes, or until golden brown.
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By Tika for CHEW WANNA EAT? © 2016