“This recipe comes from my late grandma, who was an excellent cook and taught me a lot about cooking and gardening. Haluski is basically buttered noodles with cabbage and sometimes bacon, and it’s even better if you make the noodles at home.”
Ingredients for the Noodles:
- 2 cups of flour
- 2-3 eggs (Ricky doesn’t like super eggy noodles so he uses two, just make sure it’s enough to hold the whole deal together)
- 1 tbs of salt
Directions:
- Make a pile of your flour and make a little egg pond in the middle. Mix all that together, add water if it’s too sticky but you don’t want it runny. Think play dough. Once you’ve got it mixed you can roll it into a ball and leave it sit for a bit or just take a rolling pin and roll it out as thin as you want. Ricky likes he’s a little thicker and chewy but do you…? Once you’ve got it rolled out, cut however you want. You can use a pizza cutter to cut easy strips.
- Start boiling some water and chuck your pasta in. Cook time depends how thick you cut your pasta but 2-4 minutes is usually good enough. Test through the cook and cook how you want.
Ingredients for the rest of the dish:
- 4-5 strips of bacon if you want bacon
- 1 head of green cabbage (don’t use fun cabbage for this one)
- ½ a yellow onion
- ¾ to 1 stick of butter
- Salt and pepper to taste
As you’re working your noodles, you can start cooking down your cabbage. Chop up your cabbage into like 1 inch bites or whatever you want. Ricky always does a rough dice on the onions; He doesn’t like onion strips in haluski. If you’re doing bacon, chop up your bacon and cook until you’ve got some bacon juice and the bacon starts to crisp up. Throw some butter in a pan on medium-ish heat with your cabbage and onions and cook all that down. Once your cabbage is soft enough for you, throw your drained noodles in and you’re pretty much done. Throw some salt and pepper in and serve.
