Pan Fried Cabbage & Noodles Recipe (2024)

FAQs

How do you cook cabbage as a pasta substitute? ›

Heat large sauté pan over medium-high heat until very hot. Add fat, then cabbage and sea salt. Sauté for 5 minutes; then turn heat to low and cover for 5 minutes. Add the broth and vinegar to deglaze the pan, scraping up any bits that are stuck and folding the noodles to distribute the pan sauces.

The origins of Haluski (pronounced ha-loosh-key) are debatable, but can be claimed in some form or another by the Polish, Slovaks, Ukrainians, and Hungarians. It's a simple comfort food dish consisting of either egg noodles or a potato dumpling sautéed with cabbage, onion, pork, and sheep or goat's cheese.

This noodles and cabbage dish is commonly referred to as Haluski. Haluski is a Noodles and Cabbage dish of Polish and Slovakian origin, although there is some disagreement from the Ukrainians and Hungarians. No matter where it originated from, it is delicious comfort food.

Cabbage and Noodles will keep in the fridge for 4-5 days and can be frozen. Freeze leftovers in a large ziplock freezer bag, squeezing out as much air as possible before storing. It will keep in the freezer for up to 2 months.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Dumpling or noodle, gnocchi. Region or state.

What can you serve with haluski? Honestly, haluski can be a meal on its own, especially if you add some sort of protein to it. But haluski also makes a great side dish for breaded pork chops, any kind of sausage or kielbasa, baked ham or fried chicken.

Porvaznik most often serves haluski on Christmas Eve, but she will sometimes now make it for other holidays (I requested it for Thanksgiving this year) or occasionally as a regular meal. “I really learned to enjoy it,” she says.

Our cabbages originated in the Middle East (and with the warming climate that is a very good thing) Brussels sprouts and cauliflowers look nothing alike. Despite this, botanically, they are the same species: Brassica oleracea. And their ancestor grows on the rocky coasts of England and France: the wild cabbage.

THE CULTURE OF CABBAGE

Cabbage is central to Korean kimchi, German sauerkraut, Polish golabki (cabbage rolls), and Chinese stir-fry.

How long does it take to boil cabbage? ›

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Simply shred the cabbage and add some shredded carrots, mayonnaise, vinegar, and sugar to make a creamy coleslaw. Stir-fry: Cabbage is a great addition to stir-fries. Cut the cabbage into thin strips and stir-fry with other vegetables and protein. We like it with butter (or Savour Butta Plant-based!)

This dish does hold up pretty well in the refrigerator, keeping for about four days. But, as with any cabbage dish, it can begin to smell quite sulfurous as it refrigerates. Fried cabbage and noodles is not the best candidate for freezing because there is no real sauce to keep the noodles from drying.

This Haluski recipe should last about: What is this? 3-5 days when stored in an airtight container in the refrigerator. 2-3 months when frozen properly.

Cabbage is easy to cut into strips and cooks quickly in a hot pan. Cabbage noodles fill-out a plate making portions look huge. Add onions, garlic, bacon, green apple, vinegar, or sweetener to vary the flavor. Also, cut thin or thick to vary the look of the noodles.

Hearty choices like eggplant and even beets can stand up to heavier sauces and longer cooking times. Save delicate veg that naturally contains a lot of water (looking at you, zucchini!) for lighter preparations. You can also consider using other pantry items to replace your beloved pasta.

As it approaches the boiling point, the enzymes will be inactivated, so no more pungent, bitter compounds will form. Cook only until the cabbage is tender, but no longer. The hot water will leach a lot of the unwanted compounds from the cabbage, making it taste milder than either stir-frying or steaming.