Photo: Holy Haluski Recipe
Directions
Excerpted from Guy Fieri's book, More Diners Drive-Ins and Dives (William Morrow Cookbooks)
Ingredients
- 1/4 cup unsalted butter
- 1/2 pound thinly sliced pancetta, diced
- 2 large onions, sliced 1/4-inch thick
- 1 medium head green cabbage, cored and sliced 1/2 inch thick
- 1 cup carrots, cut in 1/4-inch julienne
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 8 ounces wide egg noodles
- 3 tablespoons minced garlic
- 3 tablespoons capers, rinsed and drained
- 1 cup green peas, preferably fresh, shelled, but can substitute frozen
- 1/4 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Bring a large pot of salted water to a boil for the noodles.
In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.
Photograph by Hallie Burton
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By IllinoisDebbie
Central Illinois
on September 04, 2011
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LOVE IT !!!! DELICIOUS!!!! My husband made this after seeing Triple D and I about made myself sick eating too much of it. After reading the reviews, I want to try it with the cottage cheese and homemade dumplings next time. And for the nay-sayers and those who cry that it's non-traditional, everyone makes a dish their own way. We live in a largely Hispanic area and they fight amongst themselves big time over how to do something like enchiladas or tamales the "REAL traditional" way. So try it and you will LOVE it!
By Dalheid
on August 24, 2011
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I am going to try this one when the weather gets colder. It looks delicious. Why all
the moaning over "it's not authentic". If we never experimented, we would still be eating
dinosaur bone soup.
By YourLilChef
on April 07, 2011
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Although, the recipe does sound delicious (I can't think of many things with bacon that aren't it is not completely traditional. I would love for people to try a more traditional version of this dish which is not just called halushki, but also halushka, shakenza, etc. It is made with homemade noodle/ dumplings that are amazing! Imagine if gnocchi and spaetzle had a baby...my mouth is watering! The recipe will vary a little bit depending on what country it comes from. It is not only a Ukrainian dish, but also Polish, Hungarian, and well, what my family is; Gypsy. The Roma (Gypsies as well as many people of similar background are known for the peasant style meals that are rich and filling.
Real bacon, butter, and a slim diet for the rest of the week are a must. As odd as it sounds, the my family actually would top it off with a little scoop of cottage cheese. Not sure where that originated but I won't eat it any other way.
Let me know if you would like the recipe.
Read all 21 reviews