Haluski - Cabbage and Noodles
Egg noodles with cooked chopped cabbage and onions—a great ethnic dish!
- Serves: 12 persons
- 1(16 ounce) package medium-wide egg noodles
- 1cup butter, divided
- 2large onions, chopped
- 2small heads cabbage, cored and cut into 1-inch pieces
- salt and ground black pepper to taste
- 1tablespoon water, or as needed
Step 1Preheat oven to 300 degrees F (150 degrees C).
Step 2Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
Step 3Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
Step 4Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
Step 5Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
Step 6Bake in the preheated oven until golden brown on top, 30 to 40 minutes.