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Classic Haluski

 

Classic Haluski recipe
36

Yield

8

servings

Prep

18

min

Cook

15

min

Ready

35

min

 

Ingredients

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

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

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 11625% of calories 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?

 

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