Plate of Noodles with Cabbage
(click to enlarge)

Cabbage with Noodles
Poland
  -   Kapusta z Kluski
Serves:
Effort:
Sched:
DoAhead:  
4 main  
**
35 min  
Yes

Many years before Clovegarden, even before the Internet, I reconstructed this recipe from childhood memory. Today, I can find recipes called "Haluski" from Polish communities in Pennsylvania and Wisconsin, some of which match my childhood memories from Connecticut. None of my Polish cookbooks include this recipe - too "peasanty"?





1
5
8
ar
1/3
1
1
1/2
1/2
#
oz
oz

c
t
t
t
c
Cabbage, white
Onion
Egg Noodles (1)  
Water
Butter
Caraway Seeds
Salt
Pepper
Sour cream (2)

Prep   -   (10 min)
  1. Core CABBAGE and shred. Cut shreds into lengths of about 1-1/2 inches, or as desired.
  2. Chop ONION small.
Run   -   (30 min)
  1. Start lots of salted Water heating to a boil, as for any Pasta.
  2. In a spacious sauté pan, melt Butter. Stir in Caraway Seeds and Onions. Fry over moderate heat (it's butter), stirring until translucent. Some people prefer a little browning.
  3. Stir in CABBAGE and fry stirring until tender, with just a touch of crunch left. Stir in Salt and Pepper. Hold warm.
  4. Cook Noodles until just done - don't overcook! If you stir the Noodles into boiling water soon after stirring the Cabbage into the pan, they'll both be ready about the same time.
  5. Stir Noodles into Cabbage. Bring up hot and stir in Sour Cream. Cook, another 4 minutes, stirring frequently.
  6. Serve hot. This dish reheats well in the oven as a casserole.
NOTES:
  1. Kluski:   This word most often means "dumplings", but can also mean "noodles". In North America, wide Egg Noodles are most used (I use American Beauty Extra Wide, which have a nice twist to them). I know noodles are often used in Poland, as I've purchased packages of Polish made Lazanki (wide square noodles with a twist), that mention cooking them with Cabbage. Various dumplings are also used.
  2. Sour Cream:   While my childhood memory includes sour cream, some recipes don't. If you omit it, increase the amount of butter. 1/2 cup is a common amount called for in recipes this size.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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