Gene and I were watching Diners, Drive-ins, and Dives a few days ago on Food Network and we were both struck by this dish served at a diner owned by a Polish family. We both kept trying to get the name of it so I could Google it but the best we could come up with was that it rhymed with "push-key". So instead I Googled "egg noodle and cabbage recipe" and Halushki popped up. Damn, I love the internet!
I ran to the store to get the ingredients, popped out an email to Auntie Miranda inviting her over for an "experiment" supper on her way from work, and it's now become a regular addition to our dinner repertoire.
I researched several versions of the recipe and found that the four common ingredients in all of the recipes are: butter, onion, cabbage, and egg noodles. You can make it from that simple vegetarian one pot meal (vegan if you sub out the butter), or you can add a few simple things to jazz it up a bit, like potatoes and/or bacon, thin-sliced cooked pork loin, chop, or ham. I happened to have some proscuitto that needed to be used so that's what I picked and it was lovely. Gene's comment was "Wow! I can't even taste the cabbage! I was a little worried about that!" Okay, that made me laugh but he was right. It doesn't have an overwhelmingly cabbage-y taste. The cabbage mixed nicely with the onions to create a simple sweetness to the noodles. Very comforting and homey.
It's also the perfect dish for my new quest for simplicity: it's easy, quick, yummy, healthy, and cheap. It doesn't get much cheaper than a $ .59 in cabbage, $ .25 egg noodles, $ .10 onion, and a few strips of bacon or in my case, some leftover proscuitto and the entire cooking time was maybe a half hour and most of that was cooking down the onion and cabbage. The finished one pot meal fed the three of us and Gene and I had leftovers for lunch the next day.
(recipe is a compilation of several internet recipes)
2 Tbsp olive oil
1 large onion, cut into strips
1 large head cabbage, shredded
1/3 cup Vegetable or chicken broth
1/2 tsp fresh garlic, minced
Optional: 1 tsp Cavender's seasong or all purpose seasoning salt
Salt and Pepper to taste
4 oz proscuitto or a few strips of cooked bacon or ham or leftover pork loin or chop, in bite-sized chunks
3/4 lb wide egg noodles, cooked and drained
In a dutch oven, heat olive oil and cook onion over medium low heat until translucent to starting to caramelize. Meanwhile, cook egg noodles to pkg directions in another pot. To dutch oven, add cabbage, garlic, and broth. Continue to cook until cabbage wilts. As soon as the noodles are al dente and drained, add them and the rest of ingredients to the dutch oven, stir, and cook for an additional 5 minutes on low to allow flavors to combine.
Serves a generous four portions.
(Delicious by itself, I served mine that night with an additional vegetable of seasoned steamed green beans.)