I planted a bunch of different veggies in the spring to see how they did. The cabbage did well – so now I need to figure out how to cook cabbage. My first attempt produced pretty decent results. Steve and I liked it a lot. The kids not so much, although they liked the flavor of the noodles covered by the sauce they either didn’t like the texture of the cabbage or were psyched out by the thought of cabbage. We made them each try several bites but didn’t want to pick an all out fight. I’ll consider it a truce.
I started with this recipe.
The recipe I cited called it haluski, or halušky which Wikipedia explains is a Czech dish. Our Polish friends who were with us at the weekend gave me the idea to add Sausage, and I want to try a traditional Polish recipe for bigos next.
1 large onion
1 large or 2 small heads of cabbage
8 oz. egg noodles
1 stick butter (more or less to taste)
1/2 lb sausage
Brown sausage in a very large skillet. Remove browned sausage, leaving brown bits and a bit of oil in the pan.
Thinly slice the onion and the cabbage. In a very large frying pan over medium high heat, melt 3 Tbs butter. Add the onion, cook for a few minutes until it smells good.
Add the cabbage. You may not be able to add the cabbage all at once. Add what you can, cover and cook until it shrinks enough to add more. Cabbage shrinks a lot so you’ll eventually be able to fit it all. Once all the cabbage is added to the pan, cook it (covered) for at least 30 minutes. It should be very tender. Add sausage back to pan near the end of this half hour. Then, raise the heat a bit and allow it to brown slightly in spots.
While you’re cooking the cabbage, boil the noodles according to the package instructions in well-salted water. When done, drain and add several Tbs butter. When the cabbage and noodles are both finished, combine. Add salt and freshly ground pepper to taste.