This Eastern European classic is so much more than the sum of its humble parts.
Made with just four simple ingredients, its an easy add-in to your dinner rotation.
For an extra boost of fiber, you’re able to use whole-wheat egg noodles.
Photo:Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
If we look at Eastern Europe, though, its an entirely different story.
You name it, cabbage was there.
Apart from potatoes, its the keystone vegetable of Ukrainian cooking.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Although its widely regarded as Polish, haluskis history is actually quite murky.
There are different narratives pinning it to Hungarian, Slovakian, Czech and Polish cultures.
Other sources say it was created by Eastern European immigrants once they were already in the U.S. First, you keep the skillet covered to trap the steam and soften the vegetables.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Then you remove the lid and continue to cook the vegetables until golden.
What you don’t want is cabbage with no color at all, since color equals flavor.
You also want to avoid over-caramelizing the vegetables, as the flavor will overpower the noodles.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Add cabbage, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, bring a large pot of water to a boil.
Add noodles and cook according to package directions.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Serve warm, garnished with more pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
