My Texas Kitchen

Texas Style Haluski

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This is a new favorite in my house. This combo is so magic. The flavors are so freaking cozy and warming, it is like a big polish woman hugging your tummy. The perfect winter dish for the middle of the week because this goes together fast and there is little clean-up. The origin of this dish in America is Pittsburgh, where traditionally it is scratch made egg noodles and cabbage. My version is a little easier, cheesier and little bacon-ier. Try it you’ll like it. If you are a vegetarian or vegan then just leave the stuff out that thou dost protest.

1/2 head of cabbage, coarsely chopped
1/2 a yellow onion, sliced thin
1 cup shredded cheddar
2 strips of bacon (I recommend a good nitrate free bacon)
1/3 to 1/2 package of wide egg noodles
Garlic Powder (no measurements just have your bottle handy)
Black Pepper
Kosher Salt
Unsalted Butter
Canola Oil

Get water heating up to cook the egg noodles. Cook the egg noodles as directed on package. When done, drain the noodles. But go ahead and follow the directions below while they are cooking.

Use the largest skillet you have because your are going to cook everything in here. I used a 13 inch nonstick. Cook bacon until crispy and set aside on a paper towel.

Wipe the bacon grease from the pan. Heat pan on a medium high heat and add a little sliver of butter and a little canola oil when oil is hot add the sliced onions and season with some garlic powder salt and pepper. After the onions have started to caramelize add the cabbage and a little dab of butter, and season again with garlic powder. salt and pepper. Make sure not to over do it with the salt and also add a little oil or butter if the skillet gets dry. Add a 1/4 cup of water and stir. When water has evaporated check the texture of the cabbage, it should be tender but not mush. If it is still hard then cook longer in the skillet, add a little more water if you want. When cabbage is done and the water has evaporated add in the egg noodles, and more garlic powder and black pepper and stir and let the egg noodles crisp just a little. Stir in the cheddar and crumble the bacon on top and stir in until melted. Adjust the salt and pepper before you serve. Eat it and love it.

Tip: Don’t over do it with the oil in this dish.


Written by mytexaskitchen

November 18, 2010 at 7:31 am

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