After scrolling through my recipes you should see a theme; simple. Whether I have five minutes or an hour to spend in the kitchen, I’m constantly thinking of ways to expedite the process to keep the recipe simple enough to replicate in the future, as well as share on my blog. These Polish Cabbage Noodles AKA haluski, are no different. We ate this infrequently growing up, but it was a recipe my Grandma used to make to stretch her budget even further in order to feed 9 kids for a meal. Follow along on how to make this simple dish in my Polish Cabbage Noodles video on YouTube here.
- 1 pound cooked pasta of choice
- 2 tablespoons butter
- 1 small cabbage head, sliced thin
- Salt and black pepper, to taste
- Parsley, to garnish
- Cook pasta according to package directions and set aside.
- In a large sauté pan, cook cabbage in the butter until it’s brown and caramelized.
- Gently mix in the pasta and season with salt and black pepper.
- Serve immediately with parsley and an extra dab of butter if you’re feeling it!
Note: You can get fancy and add in crispy bacon to up the salty richness of these noodles. If you’re not worried about keeping it low FODMAP, add in sliced onions with the cabbage in the beginning of the recipe and caramelize together. Make it vegan by using vegetable oil or a vegetable oil spread in place of the butter.
Get the play by play details on how to make these Polish Cabbage Noodles over on my YouTube channel here. Don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.