Haluski with Kielbasa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces uncooked no-yolk egg noodles (1/2-inch wide)
02 -
6 tablespoons salted butter, divided
03 -
6 ounces kielbasa, cut into small 1-inch pieces
04 -
1 large onion, chopped (about 2 cups)
05 -
2 cloves garlic, minced
06 -
1 head green cabbage (about 2 pounds), core removed and cut into 1½-inch pieces
07 -
1 teaspoon mustard (spicy brown or Dijon), optional
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Bring large pot of salted water to boil. Cook egg noodles al dente according to package instructions. Drain well and set aside.
02 -
In deep nonstick skillet, warm 2 tablespoons butter over medium-high heat. Add kielbasa and sauté about 3 minutes until browned and crisp. Remove with slotted spoon to plate.
03 -
In same pan with kielbasa fat, add onions, garlic, cabbage, and 2 more tablespoons butter. Reduce heat to medium and sauté until cabbage is tender, about 8 minutes.
04 -
Add cooked noodles and kielbasa to cabbage mixture, tossing to combine and heat through.
05 -
Stir in remaining 2 tablespoons butter, mustard (if using), salt, and pepper. Serve immediately.
# Notes:
01 -
Don't overcook noodles to prevent breaking
02 -
Can be made vegetarian by omitting kielbasa
03 -
Traditional Polish dish often served during Lent