I experienced childhood in an enormous family unit with the two guardians from Polish plummet. Each Sunday evening was spent visiting my Babci and Dzaidzi (my grandma and granddad on my mom's side). As a major aspect of the visit we generally delighted in a basic and exceptionally flavorful dinner – including dishes like this seared cabbage and noodles!
Nearly everybody who experienced childhood in a group of Eastern European plummet has appreciated this basic, rural dish – cabbage and onions singed in spread (I believe it's best when the cabbage and onions are marginally sautéed and caramelized), at that point hurled with egg noodles, salt and pepper. A few forms likewise incorporate caraway seed, cuts of kielbasa, or salt pork – yet we chose to utilize pancetta, which added extremely phenomenal flavor to the conventional haluski formula!
- 2 ounces pancetta, diced small (or bacon if you prefer)
- 6 tablespoons butter, divided
- 2 cups onion, diced
- 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 ounces dry No Yolks® egg noodles, any size noodle
- In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
- While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
- Once cabbage is tender, remove cover and add drained noodles.
- Add remaining butter and cook to bring to serving temperature.
- Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)
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