So, what do you do when the cupboard is bare? When, for instance, your fresh vegetable drawer is down to one lonely head of cabbage and an onion?
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.
Recipes with cabbage and Brussels sprouts: French Cabbage Soup with Blue Cheese and Cream, 10-Minute Indian Cabbage, Chile-Lemon Roasted Brussels Sprouts
Haluski
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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Wow, those fresh noodles with sausage and green beans sound amazing! I will have to try them soon. Thanks so much for the suggestion!
Where’s the Polish Egg Noodles in here?
2 Eggs, 2 cups Flour, and add water until in a dough consistency.
Get a pot of boiling water, a plate, knife.
Splash some water on the plate and plop some dough on the plate. Using the edge of the plate cut the dough into smaller noodle sized slices into the pot of water. Taking your knife to the water and dipping the knife in the boiling water will help the noodle come off and be ready for the next slice.
Once they boil to the top they are done. (like cooking perogies)
So much better for you than the processed life!
You can use these noodles in every day dinner! I cook them with Sausage. Great for cleaning up the drippings and add some green beans! Make a stir fry with them or whatever else you want to make with these noodles. They absorb all the flavor your making with it!