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Haluski a.k.a. "Cabbage and Noodles"

What you need: 

1 cabbage
1 lb. of noodles
1/2 to 3/4 cups of vegan margarine (Earth Balance! Woo!)
salt & pepper

What you do: 

This is a very simple version of an Eastern European dish that is also very popular around Pittsburgh. My family simply called it "Cabbage & Noodles" most of the time for obvious reasons.
Cut cabbage in half and cut out the core. Cut each half into long, thin-ish strips.
Put cabbage strips in a large pot along with the margarine over medium heat. Use 1/2 to 3/4 cups margarine (1 to 1 1/2 sticks) depending on how big your cabbage is. Let the cabbage and margarine simmer until cabbage is wilted and yellow.
While cabbage is simmering, boil your pound of noodles (I like using colored rotini, but just about any noodle will do.)
When both cabbage and noodles are done, drain the noodles and mix them with the cabbage. Stir.
Add as much salt and pepper as you desire.
This is obviously not the healthiest dish, but if you're from the "Pixburgh" area, it's a great, easy comfort food. It's also easy to add other ingredients...so have fun with it!

Preparation Time: 
15-30 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I've been making this for years....but I put a ton of onion in it too....and a lot of black pepper.  My kids absolutely love it!

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I've made this recipe so much, I figured it's about time I reviewed it.  Needless to say it's super yummy.  I like to cut the margarine with some veggie broth and add some carrots, a bit of leek and lots of freshly ground black pepper.  ;)b

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Oh my, look at all the Pittsburgh-ers on here!

I'm also in the Pittsburgh area and could not resist this recipe!

Oh, how I've missed thee, sweet, sweet Haluski.  :)>>>

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I also grew up in northeast PA.  My favorite dish has always been haluski, and I still have my mom cook it for me when I go home.  She uses onion, and after watching her cook it I noticed about 2 sticks of butter.  She also makes homemade noodles,which are delish.  When I make it I cut the butter with organic vegetable broth, and the flavor is wonderful! :)

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I also grew up on this recipe! My Great-Grandmother, who is also from the Slavic Pennsylvania region (and Slavic herself)  has always made this dish from scratch, and makes her own dumplings to add to it. This tastes just like hers (without the dumplings). Her advice to me when I told her I was making this was to make sure to keep stirring the cabbage so as not to burn it. Burnt cabbage tastes horrible  :P

I give two thumbs up!  ;)b

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I really liked this a lot!  I followed the recipe exactly and it was surprisingly good for being so simple.  I love cabbage and this is a great way to eat it.  Thanks so much! 

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I made this for me and my sister and it was good. I've never had this before and really enjoyed it. makes a great lunch or fast dinner. Thanks

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i'm from the pittsburgh area too! around "the pittsburgh mills area". pierogies is one of the things that i've missed as becoming a vegan. this haluski looks really good. i'll have to make it whenever i get some cabbage.

my boyfriend's mom makes vegan perogies for him all the time!  it's possible, apparently.  i'd never had them before hers, so i didn't know they weren't supposed to be vegan.

if you'd like, i'm sure i can wrestle the recipe out of her.

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Hi, I just had to add my Kudos to this recipe...  I am not Vegan, but am trying to venture towards a better eating habit.

I made this recipe last weekend for my son and I and it was great.  My son had a neighbor friend over and since I was making dinner I invited him to join us, but as soon as I mentioned we were having cabbage he decided to not eat...  But after smelling my version of this recipe he decided to eat with us... Needless to say, both my son and his friend woofed down all that was on their plate...

I made a few additions to this recipe by adding 1/2 onion sauted in butter along with 3 cloves of garlic.  I also added some Spike seasoning for added flavor.  It was excellent.

Next time I think I will add 5-6 cloves of garlic and will use, forgive me, real butter and brown the butter a little to get that rich browned butter flavor.

Thanks for posting,
Dennis

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Anonymous

Yum, yum, yum! One of my favorite goto dishes when I'm feeling cheap and overwhelmed by work. (For anyone who works in academia, either as faculty or student, it's an awesome December Finals week meal. I LIVED on this.)

More fat than perhaps I ought to have, but I figure that 1) it's mostly the good fat and 2) It's balanced out by getting more greens into my diet! Also for good measure I make it with whole-wheat pasta--not traditional but I find the nutty taste of it balances the taste of the cooked cabbage nicely.

Oh, and us eastern-PA Slovaks (Philly, to be exact) can join you western-PA poles in having this on hand as memory-provoking comfort food. My grandparents would have been proud :)

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