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Cabbage and Noodles (Haluski) | Can't Stay Out of the Kitchen | we love this old-world #noodle dish. #Cabbage and onions are fried in #bacon and added to homemade #glutenfree noodles. (Regular #pasta can be substituted). Family favorite.

Cabbage and Noodles(Haluski)

Teresa Ambra
Cabbage and Noodles is a vintage Czechoslovakian/Polish recipe our family grew up eating. This fabulous old-world recipe is from my grandmother and it's incredibly savory and delicious. This is a clean-eating recipe using bacon without nitrates or sugar and homemade gluten free noodles.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Pasta Main Dish
Cuisine Czechoslovakian/Polish
Servings 10
Calories 212 kcal

Equipment

  • 2 large skillets with lids
  • 1 large stock pot with lid
  • 1 wooden spoon
  • 1 large mixing bowl
  • 1 Rolling Pin
  • 1 pastry wheel to cut the homemade noodles
  • 1 colander
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

STIR FRY:

  • 1 head cabbage shredded or sliced in small pieces
  • 8 oz. Petersen uncured bacon or bacon of your choice, cut in one to one-and-a-half inch pieces without sugar
  • 1 1/2 tsp. pink Himalayan sea salt or to taste, or use regular salt
  • 3/4 tsp. ground black pepper or to taste
  • 1 batch Homemade Gluten Free or regular egg noodles HOMEMADE GLUTEN FREE NOODLES:

GLUTEN FREE NOODLES:

  • 2 cups gluten free flour or use unbleached all-purpose flour; plus more for rolling out the dough
  • 2 large eggs
  • 2 tsp. pink Himalayan sea salt
  • 2/3 to 1 cup water as needed to form dough

Instructions
 

GLUTEN FREE NOODLES:

  • First, prepare noodles: Measure flour into a mixing bowl.
  • Sprinkle salt over top and stir to combine.
  • Add eggs and stir with a wooden spoon as much as possible.
  • Slowly add water and stir until most of the dry mixture is incorporated.
  • Sprinkle flour very generously on a bread board or other surface.
  • Place dough on top and sprinkle again with flour.
  • Working from the outsides of the dough bring edges to the center and keep working until you have a more workable lump of dough.
  • Knead about 5 minutes, continuing to work in extra flour so the dough doesn’t stick.
  • Allow dough to rest 10 minutes.
  • Roll dough out on a generously floured surface until about an eighth of an inch thick.
  • Cut with a pastry cutter into 1 ½ to 2 inch squares.
  • Allow dough to rest a minimum of one hour. Even several hours is okay.

STIR FRY:

  • Meanwhile, prepare cabbage.
  • Place bacon in a couple of large skillets and fry until done.
  • Add cabbage, onion, salt and pepper and divide between both skillets.
  • Stir to combine.
  • Cover with lid and continue cooking over medium heat until cabbage is fork tender, about 10 minutes.
  • Bring water to a boil.
  • (You can add a little bacon grease or chicken broth to the water if desired to increase flavor).
  • Add noodles and cook until tender.
  • Gluten free noodles only take 3-5 minutes, wheat noodles will take longer – 15-20 minutes, or so.
  • Drain noodles in colander.
  • Combine cabbage and noodles and season with additional salt and pepper if desired.

Notes

NOTE: I allowed the noodles to dry about 4 hours before adding to boiling water.
 
NOTE: After boiling the noodles about 3-5 minutes I turned off the heat and allowed them to cook a few more minutes in the hot water.
 
NOTE: Preparation time does not include time required to rest and dry noodles before boiling.
 
NOTE: My favorite gluten free flour to work with is Cup4Cup.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 212kcalCarbohydrates: 23gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 52mgSodium: 850mgPotassium: 218mgFiber: 5gSugar: 4gVitamin A: 153IUVitamin C: 33mgCalcium: 62mgIron: 2mg
Keyword bacon, cabbage, gluten free, main dish, noodles
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