Caramelized Onion And Cabbage Pasta
12
- Prep Time5 mins
- Total Time30 mins
- Makes4 servings
Recipe developer Haley Polinsky incorporated cabbage roll and kielbasa flavours into this hearty Eastern European pasta dish, also known as haluski.
Ingredients
6 tbsp unsalted butter, divided
5 cups thinly sliced green cabbage
1 large onion, thinly sliced
1 tsp caraway seeds
1 tsp salt
1/4 tsp pepper
2 227-g pkgs sliced mushrooms
340 g egg noodles
Sauerkraut, for serving
Sour cream, for serving
Chopped or torn fresh dill, for serving
Instructions
Melt 2 tbsp butter in a heavy-bottomed pot set over medium-high. Stir in cabbage, onion, caraway seeds, salt and pepper. Cook, covered, stirring often, until vegetables reduce in size by half and start to brown, 20 to 25 min.
Cook mushrooms in 2 tbsp butter in a frying pan until golden, 5 to 8 min. Set aside; cover to keep warm.
Meanwhile, cook noodles in salted water following package directions.
Drain pasta, then stir into cabbage mixture along with remaining 2 tbsp butter. Stir until well combined, 1 to 2 min. Taste and adjust seasoning.
Divide pasta between four bowls. Top with spoonfuls of sauerkraut and sour cream, cooked mushrooms and a sprinkle of dill and pepper.
Haluski hacks
Bacon: Cook 4 slices in a pan until crispy. Substitute 2 tbsp butter with 2 tbsp bacon fat when cooking cabbage and onion. Crumble crispy bacon over pasta.
Vegan: Omit sour cream, and substitute butter with olive oil.
Kielbasa: Cook 1 cup half-moon-sliced kielbasa in 1 tbsp vegetable oil in a frying pan until browned on both sides. Set aside, then sprinkle over pasta.
Sauerkraut: Add a spoonful to each serving, its acidity helps balance the richness of this dish.