Search
by Ingredient

Classic Haluski

StarStarStarStarHalf star

Your rating

Recipe

Classic Haluski recipe

 

Yield

8 servings

Prep

18 min

Cook

15 min

Ready

35 min

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter, unsalted
or olive oil, or half butter and half olive oil
Camera
½ pound pancetta
thinly sliced and diced
* Camera
2 large onions
sliced 1/4-inch thick
Camera
1 medium cabbage
cored and sliced 1/2 inch thick
* Camera
1 cup carrots
cut in 1/4-inch julienne
Camera
1 tablespoon thyme
freshly chopped
* Camera
salt
to taste
* Camera
black pepper
freshly ground, to taste
* Camera
8 ounces egg noodles
wide
Camera
9 cloves garlic
minced, about 3 tablespoons, or to taste
Camera
3 tablespoons capers
rinsed and drained
Camera
1 cup green peas
or froze, freshly shelled
Camera
4 tablespoons white wine
Camera
1 tablespoon lemon juice
freshly squeezed
Camera
3 tablespoons parsley leaves
freshly chopped
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml butter, unsalted
or olive oil, or half butter and half olive oil
Camera
226.8 g pancetta
thinly sliced and diced
* Camera
2 large onions
sliced 1/4-inch thick
Camera
1 medium cabbage
cored and sliced 1/2 inch thick
* Camera
237 ml carrots
cut in 1/4-inch julienne
Camera
15 ml thyme
freshly chopped
* Camera
1 x salt
to taste
* Camera
1 x black pepper
freshly ground, to taste
* Camera
231.2 ml/g egg noodles
wide
Camera
9 cloves garlic
minced, about 3 tablespoons, or to taste
Camera
45 ml capers
rinsed and drained
Camera
237 ml green peas
or froze, freshly shelled
Camera
6E+1 ml white wine
Camera
15 ml lemon juice
freshly squeezed
Camera
45 ml parsley leaves
freshly chopped
Camera

Directions

Bring a large pot of salted water to a boil for the noodles. In a large Dutch oven, melt 1 tablespoon of the butter or heat olive oil over medium heat and add the pancetta. Cook, stirring, until crisp, about 14 minutes.

Remove the pancetta to a paper-towel-lined plate to drain. Reserve. Strain the fat from the pancetta into a bowl and wipe the pot clean.

Return 2 tablespoons of the pancetta fat in the pot and melt the remaining 1 tablespoon butter or heat the olive oil in the pot. Reserve the remaining pancetta fat for another use or discard.

Stir in the onions, cabbage, carrots and thyme. Season with salt and black pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, 9 to 11 minutes. Uncover and simmer until the cabbage is very tender, 10 to 12 minutes.

While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, about 11 minutes.

Add the garlic and capers and cook and stir for 1 to 2 minutes. Add the peas, deglaze the pan with the white wine and add the lemon juice. Stir in ¾ of the pancetta, mix well and remove from heat.

Drain the noodles and add to the pot with the cabbage. Toss until well and evenly coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and season with black pepper. Serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 11625% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 139mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 62% Vitamin C 17%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe