Fried Cabbage and Noodles (Haluski)

Fried cabbage with pasta Polish haluski.

Fried Cabbage and Noodles (Haluski)

Let's make an easy but great recipe for fried cabbage with noodles and crisp bacon, a delicious dish called haluski! I bring you the Czech version here, which smells wonderfully of caraway seeds and has a perfect sweet and sour taste.

Course Main Course

Cuisine Czech

Keyword Pasta recipes, Vegetable Recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 402kcal

Author Petra Kupská

Ingredients

2 pounds fresh cabbage green or white
4 onces smoked bacon (110 g) whole or sliced
2 Tablespoons lard or butter / sunflower oil
1 onion
1 teaspoon caraway seeds
1 Tablespoon white wine vinegar or regular vinegar
1 Tablespoon granulated sugar
2 teaspoons salt
9 ounces bow tie pasta (250 g) or wide egg noodles

To finish:

4 Tablespoons Parmesan shredded
2 Tablespoons parsley leaves chopped

Instructions

Remove the outer wilted leaves from the cabbage, halve it and cut out the tough stem. Cut the cabbage into small pieces.
Put the cabbage in a large colander and scald it with about two quarts of boiling water.
Heat the lard or butter in a large frying pan over medium-high and throw in the finely chopped onions. Let it turn lightly golden, don't forget to stir! Add the caraway seeds to the caramelized onion and leave them to infuse for half a minute. Then add the pieces of bacon and fry briefly until crispy.
Add the scalded cabbage, season with two teaspoons of salt, and stir. Fry for about five minutes; keep stirring. Pour half a ladle of water over the cabbage, and turn the heat down to a minimum. Cover the pot and let it sauté slowly for 30 minutes. Stir from time to time.
Meanwhile, cook the noodles in a large pot of water according to the package directions. Drain and rinse the pasta to stop the cooking process.
Season the sautéed cabbage with sugar and vinegar, and add salt to taste. Finally, stir in the cooked noodles, increase the heat and fry everything while stirring for about five minutes.
Serve the fried cabbage with noodles warm as a main course. Sprinkle the dish on the plate with chopped green parsley and grated Parmesan or other cheese of your choice.

Notes

Makes about 4 portions.
STORAGE: Wait for the haluski to cool completely and store it in an airtight container in the fridge, where the cabbage will keep for up to five days.
Scalding the cabbage removes pungent substances from it, which are not pleasant for everyone. The cabbage also becomes tender and will be softer sooner when cooked.
I like this food best on the second day. I melt some butter in a frying pan over medium heat and fry the food in it. This step gives the dish another dimension of flavor, and I guarantee that even die-hard vegetable haters will love it!

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