I look for a pasta dish. I always have pounds and pounds of pasta in the house, and it is amazing the meals you can turn out with a half pound of pasta and a handful of just about anything else.
The photo here shows everything you need to cook Haluski, a beloved Polish and Hungarian comfort food: cabbage, onion, butter, and egg noodles. (Incidentally, it is interesting to note what different dishes one finds when Googling “cabbage and noodles” versus “cabbage and pasta.” The former finds Eastern European and Asian dishes; the latter, Italian, including a pasta, cabbage, potato, and cheese dish called “Pizzoccheri” that I intend to try soon.)
The dish is as simple to cook as its modest ingredient list implies, and it is sweet, rich, and comforting. Perfect food for a chilly January evening when the cupboard is bare. This recipe serves 2, and scales up easily.
4 tablespoons butter
1 cup sliced onion
1/2 medium head cabbage, shredded
1 clove garlic, peeled and thinly sliced (optional)
1/2 teaspoon sugar
Salt and pepper to taste
2 cups egg noodles
Dollop sour cream, optional, to serve
Set a pot of water to boil.
Melt the butter in a large skillet over medium heat. Add the onion, sprinkle with sugar, and saute until soft and golden, 5 to 10 minutes. Add the shredded cabbage and optional garlic and stir to coat with butter; cover and cook 5 minutes, stirring occasionally, until the cabbage is soft and turns a slightly deeper green, 5 minutes or so. Cover and turn off heat.
Cook the noodles according to package directions; drain. Turn heat under cabbage to medium and add noodles. Stir together until well incorporated and hot. Serve topped with a dollop of sour cream and/or a sprinkle of hot, smoked, or regular paprika, as desired. This would be marvelous with some dark rye bread and butter!
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