Page 65 - UMass2018_CookBook
P. 65
Halushki
(Cabbage & Noodles)
Stripsky Family, McKeesport, PA
Ingredients
Serves 8
2 cups unsalted butter
1 large sweet onion, diced
1 large head cabbage, sliced
“Our family makes the vegetarian version
of this recipe for Christmas Eve, Ash
Wednesday and Fridays during Lent.
The non-vegetarian version is made Salt whenever comfort food is asked for.”
— Debbie Stripsky
Preparation
1. Melt 1 cup of the butter in a large sauté pan over medium heat. Add the onion and cook, stirring occasionally, until translucent. Cut the cabbage slices in half if smaller pieces are desired and add to the pan. Season with salt and pepper. Cover and simmer until the cabbage is soft.
2. Meanwhile, bring a pot of salted water to a boil and cook the noodles according to the package instructions until al dente. Drain well.
3. Return the noodles to the pot, add the cabbage mixture and the remaining 1 cup butter and stir until thoroughly moistened.
Note: For a different flavor, omit the butter in step 1 and cook 1 pound chopped bacon. Stir in the onion and cook until tender. Add the cabbage and simmer until tender, 10
to 12 minutes. Then proceed with steps 2 and 3.
Ground black pepper
1 (1-pound) bag egg noodles or bow tie pasta
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