Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!
- 1 (16 ounce) package egg noodles
- ½ cup salted butter
- 1 yellow onion, chopped
- 1 large head cabbage, shredded
- salt and ground black pepper to taste
- 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- 2 Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
- 3 Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
- Calories 361.3
- Carbohydrate 50.3 g
- Cholesterol 77.5 mg
- Fat 14.2 g
- Fiber 6 g
- Protein 10.2 g
- Saturated Fat 8 g
- Sodium 122.1 mg
- Sugar 6.6 g