Haluski (Cabbage And Noodles)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil for the noodles.

   Ca. 10 min.

2. 2

   While the water heats, place a large skillet or Dutch oven over medium heat and add the chopped bacon.

   Ca. 1 min.

   Kokkens note: Starting the bacon in a cold pan helps render the fat more evenly.

3. 3

   Cook the bacon, stirring occasionally, until crisp.

   Ca. 8 min.

4. 4

   Use a slotted spoon to transfer the crisp bacon to a paper towel-lined plate, leaving about one tablespoon of rendered fat in the skillet.

   Ca. 1 min.

   Kokkens note: If there's too much fat, carefully pour off the excess before proceeding.

5. 5

   Add the unsalted butter to the skillet and allow it to melt.

   Ca. 1 min.

6. 6

   Add the sliced onion and sauté for 3-4 minutes until it begins to soften.

   Ca. 4 min.

7. 7

   Stir in the sliced cabbage, salt, and black pepper.

   Ca. 1 min.

   Kokkens note: The pan will seem very full at first, but the cabbage will cook down significantly.

8. 8

   Cook, stirring often, until the cabbage is very tender and lightly browned, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: If the cabbage starts to stick, add a splash of water and scrape the bottom of the pan.

9. 9

   While the cabbage cooks, add the egg noodles to the boiling water and cook according to package directions until al dente.

   Kokkens note: Cooking the noodles concurrently saves time.

10. 10

    Drain the cooked noodles thoroughly in a colander.

    Ca. 1 min.

11. 11

    Add the drained noodles and the reserved crispy bacon back to the skillet with the cabbage.

    Ca. 1 min.

12. 12

    Stir everything together gently and cook for another minute to allow the flavors to meld.

    Ca. 1 min.

13. 13

    Taste and adjust seasoning with more salt and pepper if needed, then serve immediately.

    Ca. 1 min.