Halushki (Cabbage and Noodles)
List of Ingredients
1/2 pound fatty bacon (more fat is better)
2-3 small heads cabbage, julienned (don't use the hard white inner part)
1 package Egg noodles, boiled, and tossed with just enough oil to keep from sticking
2 large yellow onions, diced
Lots of freshly ground black pepper
Salt to taste (add after onions and cabbage are translucent, or it'll toughen up the cabbage if added sooner)
Recipe
In a very deep skillet, fry bacon over medium heat to render about 1/4 to 1/3 cup bacon grease. Remove bacon and set aside for BLT's or for nibbling (it's served its purpose). Add diced onion, and fry until translucent. Add cabbage, a little at a time, until it cooks down. Add black pepper (no such thing as too much, I always say). I always cover the cabbage once it's all in the skillet to add a little more moisture to it to help it cook down. Once it's all cooked down and tender, I salt it (not too much, as you have salted the water you cooked the noodles in, and believe me, they retain the sodium). In a deep bowl, add hot cabbage mixture to noodles and toss until completely mixed.
This does not freeze, so if you make it once, and it's way too much, experiment a little until you feel comfortable halving the recipe.
Enjoy!!!
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