Holy Haluski

Guy Fieri

Recipe courtesy Guy Fieri for Food Network Magazine

Picture of Holy Haluski Recipe Photo: Holy Haluski Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 28 Reviews
Total Time:
32 min
Prep
20 min
Cook
12 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 28 reviews

  • on March 14, 2013

    Flag

    My husband and I didn't love this dish. Not that we hated it, but we would not eat it again. However, neither of us have had haluski before, so maybe we just didn't understand it.

    people found this review Helpful.
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  • on January 14, 2013

    Flag

    My grandmother made kaluski all the time. The one big difference with hers was she used sauerkraut instead of fresh cabbage. this looked good so tried it, was o.k. but I prefer the sauerkraut.

    people found this review Helpful.
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  • on November 19, 2012

    Flag

    Not sure what I did wrong but this was not a winner for my family. We love all of the ingredience. It sounded and looked so good on the show. But at my house, no one finished thier plate. It wasn't awful. Just not a winner.

    people found this review Helpful.
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