Haluski – Fancy Cabbage and Noodles

This Hungarian dish is typically served on Fridays during Lent, but is delicious anytime-especially with ham, smoked sausage or pork.

And it is not to be missed when fresh cabbage is available from the garden, or local Farmer's Market. 

Ingredients

• 1 (16 ounce) package Caseracce (copper cut rolled pasta) or Farfalle (butterfly pasta)

• ½ cup The Olive Scene Herbes de Provence, divided

• 2 large onions, chopped coarsely

• 2 small heads cabbage

• Sea salt and freshly ground black pepper to taste

• ¼ teaspoon The Olive Scene Kirmizi Aci Biber, or red pepper flakes

Instructions

1. Cut cabbages in half, core,and turn cut side down on a cutting board. Slice the from end to end in four pieces, then into 1” course slices across.

2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 8-10 minutes. Drain well, do not rinse.

3. While pasta is cooking, heat olive oil in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.

4. Add cabbage into onions and cook until cabbage is softened and onions have begun to caramelize slightly, stirring occasionally, 8-10 more minutes.

5. Season with salt and black pepper.

6. Add drained pasta into pan with cabbage and onions, and stir gently to incorporate, and the cabbage and noodle flavor has a chance to meld with the pasta.

7. Serve immediately, or place in a casserole, cover and refrigerate.

8. To reheat: drizzle ¼ cup olive oil over cabbage and noodles, and stir gently. Add 1 tablespoon water, and place in a 300° oven for 15 minutes, until hot.

Fun additions: browned smoked sausage slices, cooked bacon, peas, pine nuts, carrots, roasted asparagus pieces. Be creative and enjoy!