s Haluski (Cabbage and Noodles) s   


There are hundreds of ways to make Haluski, calling for everything from carraway to cottage cheese to mashed potatoes. This is they way I make it, taken from a package of Mullers egg noodles in about 1991. I can't find the original recipe anymore; everytime I make it now I make it a little differently, so feel free to experiment!
 Yields: 6 Servings

Ingredients

1 Head Cabbage
1 large Onion sliced, a sweet onion like Vidalia is best
8 ounce Medium Egg Noodles
2 tablespoon Red wine vinegar
2 teaspoon Sugar
2 teaspoon Dried dill weed crushed
1 stick Butter or margerine
1 teaspoon Salt


 
Instructions
 If you have a small cabbage, you might use most or all of it. If its a large cabbage, half will be plenty.

With a large chef's knife, cut the head of cabbage in half, then half again. Cut out the solid core of the cabbage at an angle, like a wedge, from each quarter cabbage you are using. Discard the core. Slice the remaining cabbage coarsely. Peel and slice the onion. Use two if onions are small; you want plenty of onion.

Place stick of butter in a large pot. Add cabbage and onion. Turn heat up until it starts cooking, then reduce heat and sautee, stirring frequently, until cabbage and onion are soft and translucent, 20 minutes or so. Cabbage will cook down a lot.

Meanwhile, boil the egg noodles according to package directions. I usually use half to 3/4 of a one pound bag, or 8-10 ounces. Do not overcook noodles.

Stir the red wine vinegar, sugar, dill weed, salt into the cabbage and onion mixture. You might need to add more butter, if you are making a lot. Stir in the cooked and drained noodles; stir all together carefully. Let it all cook together a few minutes more; then serve.









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