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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 never liked this dish growing up, but I scour the Pittsburgh countryside for church festivals that serve haluski, pierogies, etc. My mom always used onions in it though.

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The caraway seeds were a great addition.  This dish isn't all that nutritious, but it's good for a quick meal and it's delicious.  I used whole grain noodles and it tasted a little funny, so next time I'll just use regular ones.  Thanks for sharing this recipe.

Oops, double post.  Sorry!

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The caraway seeds were a great addition.  This dish isn't all that nutritious, but it's good for a quick meal and it's delicious.  I used whole grain noodles and it tasted a little funny, so next time I'll just use regular ones.  Thanks for sharing this recipe.

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I made this recipe with whole grain noodles and savoy cabbage.  I also added the caraway seeds while cooking the cabbage, which added a lot of flavor and aroma.  It came out well but I think next time I won't use whole grain noodles.  Thanks for sharing this one!

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Very simple but so good!  I added steamed carrot strips and broccoli florets and cooked tofu and finally topped it off with tamari, lemon juice and chili flakes.  Awesome

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SIMPLE AND DELICIOUS. I MUST ADMIT, I DIDN'T THINK THIS RECIPE WOULD BE TASTY AT ALL. BOY WAS I WRONG. I MADE THIS FOR DINNER SINCE I HAD A BAG OF LEFTOVER COLESLAW. I USED LESS BUTTER, DON'T KNOW HOW MUCH, DIDN'T MEASURE. I MADE THIS WITH SOME ANGEL HAIR PASTA AND USED CRAZY JANE'S SEASONING SALT. WHO WOULD HAVE KNOWN, I CAN'T STOP EATING IT-I HOPE I HAVE SOME LEFT OVER FOR LUNCH TOMORROW. THANKS AGAIN FOR THE RECIPE, IT MAKES COOKING A PLEASURE.

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I am totally addicted to this!  Who would've thunk that cabbage and noodles would be so awesome?  Thanks for the recipe  :D

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I've made a less unhealthy(though still unhealthy) version of this. Everything is the same, really, but I only use a few tblsp of butter. I also just use a bag or two of pre-shredded slaw mix, with just cabbage and carrots. It works perfectly for this and is great for me because I have some issue with cutting myself every time I try to slice up a cabbage.

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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.

There's a great piergoie recipe in one of Sarah Kramer's cookbooks. Unfortunately, I can't remember which one at the moment and I don't have my cookbooks with me, so I'm not sure which book. I made them for a Polish friend's party, and they were a big hit made with mozarella-flavored VeganRella.

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Very good, though I feel like I might die now. Just what I was craving!

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