Name: My Mom’s Haluski Is My Favorite One-Pot Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Eastern European
Ingredients: 12 ounces (about 6 cups) wide egg noodles; 1 teaspoon kosher salt, plus more to taste; 12 ounces thick-cut smoked bacon, diced; 4 tablespoons unsalted butter; 1 medium yellow onion, chopped; 4 large garlic cloves, chopped; 1 small head green cabbage (about 2 pounds), quartered, cored, and sliced; 2 teaspoons caraway seeds, optional; Freshly ground black pepper, to taste

Ingredients

6 serv.

12 ounces (about 6 cups) wide egg noodles
1 teaspoon kosher salt, plus more to taste
12 ounces thick-cut smoked bacon, diced
4 tablespoons unsalted butter
1 medium yellow onion, chopped
4 large garlic cloves, chopped
1 small head green cabbage (about 2 pounds), quartered, cored, and sliced
2 teaspoons caraway seeds, optional
Freshly ground black pepper, to taste

Instructions

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1 Bring a large pot of water to a boil over high heat. Generously salt the water, then stir in the egg noodles and cook to al dente according to the package instructions. Scoop out 1 cup of the pasta cooking water and reserve, then drain the noodles.
2 While the pasta is cooking, add the diced bacon to the largest nonstick skillet you have. Set over medium-high heat and cook, stirring occasionally, until the bacon starts to crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon.
3 In the same skillet with the bacon fat, add 2 tablespoons of butter. Reduce the heat to medium. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add half of the cabbage and cook, stirring occasionally, until it starts to wilt, about 3 minutes. Add the remaining cabbage and 1 teaspoon salt. Cook, stirring occasionally, until the cabbage is softened and starts to brown, 15 to 20 minutes. Stir in the caraway, if using.
4 Add the cooked noodles, 3/4 cup of the reserved pasta cooking water, the reserved bacon, and the remaining 2 tablespoons of butter to the skillet. Stir until everything is coated, adding more pasta cooking water as needed. Season to taste with salt and pepper and serve immediately. Haluski is best eaten right away, but I’ve been known to nibble on leftovers for breakfast the following day. You can refrigerate it in an airtight container for up to 3 days. To reheat, add a serving to a microwave-safe bowl with a splash of water, cover, and heat on high for a minute or two, until warmed through. Love the recipe? Leave us stars and a comment below!