A few weeks ago, I found myself with a CSA cabbage and no clue what to do with it. I had used the previous week's cabbage to make a cabbage version of Thai Tofu Lettuce Wraps, but as delicious as those were, I didn't want to eat them two weeks in a row. Since my parents gave me a new cookbook for my birthday, The Farmer's Kitchen, I started leafing through it in search of inspiration. The only cabbage entree was "halushki," a combination of cabbage and egg noodles which according to the recipe is a "superb comfort food" from Pittsburgh. I was somewhat skeptical that warm cabbage could translate into a comfort food, much less a superb one. I envisioned dinner turning out to be a heap of lukewarm bland coleslaw with some limp egg noodles tossed in. I couldn't have been more wrong.
In reality, halushki is rich and flavorful, since you cook the cabbage with butter, onions, and a generous amount of garlic, salt, and pepper. The crisp-tender cabbage contrasts nicely with the soft egg noodles for an easy-to-make dish that is hearty, delicious, and even superb. This week, I knew exactly what to do with our cabbage.
Adapted from The Farmer's Kitchen: The Ultimate Guide to Enjoying Your CSA and Farmers' Market Finds, by Julia Shanks and Brett Grohsgal
- 8 ounces egg noodles (either wide or medium will work)
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- small head green cabbage, outer leaves removed, cored, and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Prepare egg noodles according to package directions and drain.
Meanwhile, melt butter in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is softened and garlic is golden, about 5 minutes. Add cabbage, salt, and pepper and cook, stirring occasionally, until the cabbage is crisp-tender, about 5 minutes.
Add the egg noodles to the cabbage mixture and toss.