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This is Cabbage 'n Noodles, the Slovak Way. My Mother-in-law used to make this for my husband when he was a child. Now I make it for my family. It's very filling and frugal.
Rinse and clean a whole head of cabbage. Try to remove as much as the core as possible. Place whole cabbage head in the microwave with a little bit of water, and loosely cover with a paper plate. Cook on High for about 10 minutes. Let the cabbage drain and cool, and slice up the whole cabbage.
Place butter or oil, in a large frying pan, put all the cabbage in your pan, and saute until golden brown.
While you are browning up the cabbage, cook noodles as directed.
When your cabbage is golden browned and the noodles cooked, mix them in a bowl. Salt and Pepper to taste. Serve Warm.
7. You can add ham or bacon if desired. You can also just saute the cabbage raw, it takes longer to brown, and the microwave is just a bit faster.
| Servings: | 8 |
| Time: | 20 Minutes Preparation Time 40 Minutes Cooking Time |
By Jenny from Dallas, TX
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Cabbages are in season now and the farmer's market I go to sells all kinds. My son makes homemade sauerkraut, I make cabbage rolls, and we each have our particular kind of cabbage that we prefer to use for our recipes.
I'm of the mind to try my hand at making fried cabbage one of these days, never having tried it. I'm given the impression that it's very good. It's not traditional eating here in SW Ontario and the only recipes I can source are from the internet and though some of them might be good, I'm not relying on them.
What I'd really like from you my TF friends are your recipes for it. And don't forget to tell me which type of cabbage is best if there is a best.
I'm looking forward to hearing from you.
Thanks.
I use green cabbage for my recipe. I cut the cabbage in small pieces and stir fry in butter with onions and garlic. It is delicious alone or served with egg noodles
I use green cabbage. I cut the head in quarters then thinly slice each quarter. I fry several pieces of bacon in a large frying pan until crispy. Remove the bacon from the pan and drain the grease off. I add a finely chopped medium size onion to the pan and begin frying it on medium heat. If necessary, I add olive oil to the pan.
Hi Mina, I am assuming you are not talking about deep frying (although I love just about anything deep fried).
So even though I am not Hungarian or Polish, I grew up with many who were/are and Haluski is one of my favorite dishes, especially this time of year. There are many varieties and my favorite was just the most basic...cabbage, butter, noodles, salt and pepper. If you Google Haluski you will find many, many recipes...some use kielbasa or sausage or bacon or bacon fat.
Use any kind of cabbage...these were poor folks I knew and the cheaper the better...even to the point of if half was rotted, and half good, the meal came from the good half and the rotted half went to compost or to a friend who had animals to slop.
This recipe is just like the meals I had as a kid...sadly then no one wrote it down...it was a pinch of this and a handful of that...so here goes how we do it up:
In a large pot boil off your favorite thick noodle (I like inexpensive egg noodles but any noodle will due in a pinch...like bow ties or even spaghetti broken into pieces--although a purist will cringe)--drain and set aside
Take one head of cabbage chopped into bite size pieces or stripes
Dice up one large onion (if you like bigger pieces, keep them big, if you like finer pieces keep them fine--this is a forgiving dish)
If it is a big head of cabbage it feeds 2 (at least in my house), a small head, it feeds up to 4 as a side dish. A head to me is the size of a human head is big, a child head is small..an infant head is tiny.
If you want to add cooked bacon, kielbasi or a meat to it you can...but I don't. I am a carb loving critter and I like it just the way G-d intended it!!
It is really good as a meal or a side dish or a snack or breakfast or lunch...yes, definitely one of my favorite comfort foods!
Here's to I, who made the best! May she rest in eternal peace!
Cabbage has risen in statue as in the far past of the US, this vegetable was considered to be a "low class vegetable" and no self respecting "middle to upper class" household would ever allow it in their house.
My mother always said it was because of the "smell" but our house was of the "open" kind so we never noticed the smell or either did not care if we did. Farmers say the cabbage family is one of the easiest crops to grow.
I believe you could take almost any kind of cabbage, cut it anyway you desire, add some oil, butter, margarine, fat or grease of your choice, cook it to the degree you like (Al Dente, soft, crisp) by either steaming, roasting, sauteing, baking or grilling and add any of your favorite spices/flavorings and you would soon learn what recipes are just right for you and your family.
Most types of cabbage are interchangeable in recipes so take any suggestions offered, add your own twist to create your own recipes.
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Chop a head of cabbage and fry in a large skillet using olive oil or margarine. Boil noodles or pasta (I use shell noodles) Drain the noodles when done and mix the fried cabbage with it. Add salt and pepper. There are many variations to this inexpensive dish. You may add chopped onions to the fried cabbage, or bacon bits, sausage, etc. You may also use different kinds of pasta or seasonings like garlic powder. You can experiment but, just the cabbage and noodles themselves are a great combination.
Source: This dish is from my childhood. My grandma made it, my mother made it, I make it and now my kids make it. Don't know the amounts of the ingredients but it sure fills you up!
By Nancy from Greeneville, Tn.
This is a favorite recipe in our house. And whenever there is a need to bring a dish, I'm usually asked to make this. I always stick with egg noodles, rather than a shaped pasta, and the finishing touch on my cabbage and noodles? Paprika. Lots of it! I think that's the reason that mine always come out better than everyone else's. And I never put onions in mine - I didn't learn that way.
I think I might have to whip up a batch as soon as the heatwave breaks! (06/10/2008)
By Lisa Mutton
My mother in law has always made this dish, a bit different but basically the same. She says it's a Slovak dish. I make it too. I fry the chopped cabbage with onion, butter and a little olive oil in a big pot. You may think a head of cabbage will yield too much but it's amazing how it cooks down. While the veggies are cooking, I boil some egg noodles and add the cooked noodles towards the end. If it seems it is getting dry I just add a little more butter. Salt and pepper to season.
I make another similar version but use Bavarian style sauerkraut instead of cabbage. (06/11/2008)
I love cabbage (especially fried!) and cabbage rolls, but have never thought of this. But it sounds absolutely awesome to my little Polish (well half-Polish) soul! (06/14/2008)
By Jana
This is exactly what I am eating now. My mom makes it and in our family it is a German recipe called "Graute Knuckles". My grandma made it also for my mom. Just a couple of us eat it, the rest thinks it smells. (07/16/2008)
By Michele
When money was tight as a young adult, this was one of my favorite meals. (12/30/2008)
By Susan
