Time 45m Yield 4 Number Of Ingredients 6 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Melt the butter in a large pan or pot, large enough to hold the chopped cabbage. Sauté the cabbage and the onion in the butter until glossy and tender. Add the salt and pepper. Cover and let the cabbage mixture simmer over low heat for about 15 minutes. Add cooked drained egg noodles and mix. Serve with a bowl of sour cream. Add salt to taste.
Time 25m Yield 2 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes. In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Variation #1:. Cook broad noodles according to package instructions and drain. Cut up cabbage, onions, add butter, garlic and brown sugar and water. Cook until cabbage is done, making sure no water remains, 5-7 minutes. Pour cabbage over noodles and mix well. Add salt & pepper, to taste. This is a more rustic looking recipe. Variation #2:. Cook the noodles according to package instructions and drain. Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage. Heat a large pan on medium-high heat. When the pan is hot, add butter/oil combo, or ‘grease’ of your choice. When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar. Turn down the heat to medium and cover the pan. Let this cook until the cabbage is soft, about 3 more minutes. If you want the cabbage browned more, remove the lid and turn up the heat once again. Add the butter/oil combination as you need it. Add the cooked noodles and serve. Variation #3:. Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions. Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute. Cook noodles according to package directions, and drain. Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned. Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste . Serve. *The amount of ingredients you use depends on how much halushki you want to make. Experiment!
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
More about “cabbage balushka or cabbage and noodles recipes”
Time P2DT4h15m Yield 1 (2-liter) jar (about 4 pounds kimchi) Number Of Ingredients 10 Steps:
Dry-brine the cabbage: Rinse the cabbage quarters under cold running water and place on a large rimmed sheet pan. Generously salt the cabbage all over, making sure to season between the leaves as well as the outsides. (Don’t worry about being too precise; since the cabbages leak water, the salt will distribute evenly into the brine.) Set aside to brine at room temperature, cut sides up, until the hard leaves become limp and soggy, about 4 hours, flipping once or twice halfway through. During this brining time, the cabbage quarters should release plenty of water into the sheet pan. Make the sauce: Quarter one of the apples, leaving it unpeeled. Core it, coarsely chop it, then add it to a food processor. Add the onion, garlic and ginger, and process until finely chopped. Add the mixture to a large bowl and stir in the fish sauce, gochugaru and sugar. Peel the remaining apple, quarter it, core it, then thinly slice it crosswise. Fold the chopped scallions and thinly sliced apple into the sauce. Rinse the salted cabbage quarters under cold running water, squeezing them of their excess liquid. Place one cabbage quarter into the bowl with the sauce. With clean hands, smear 1/4 of the sauce all over the outsides and between each leaf, tucking in the larger pieces of scallions and apple as well. Fold the cabbage quarter in half crosswise, gathering the leafy tail ends together and bringing them up and over the root end, to create a compact bundle. Place the bundle in the jar and repeat with the remaining three cabbage quarters until you have used up most of the sauce and the jar is filled with sauced cabbage, leaving about an inch of room on top. (A few air gaps are fine; they’ll fill with liquid over time.) Top the jar with any remaining sauce left behind in the bowl. Loosely close with a lid (see Tip). You can wash your hands at this stage. Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days. After this, the cabbage should have released even more of its liquid; it’s OK if the liquid doesn’t completely cover the cabbage at this point, though it may. (This is a very juicy recipe.) Refrigerate the kimchi to finish fermenting until it’s sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation process but also to allow gas to escape, which you can do by opening the lid every so often. As you go through the jar over time, take out one cabbage quarter at a time and chop it into bite-size pieces to serve. You can eat the core or toss it.
