Haluski! (gluten & dairy free)

I had never heard of Haluski, a traditional Polish favorite of sweet cabbage and noodles but after watching Guy Fieri make “Holy Haluski!” on the Today show, I was hooked.  Carmelized cabbage and onions with salty bacon and sweet peas, who wouldn’t be enticed?!  But the dietititian in me wanted to see if it was possible to cut back on the fat without sacraficing flavor and that’s what you’ll find here.  (As my husband will attest, I have a hard time following a recipe word for word!)  Not only is this recipe unique and delicious, it’s also loaded with fiber, vitamin C, vitamin K, folate, anti-inflammatory polyphenols and antioxidants & glucosinolates implicated in cancer prevention.  Plus I love the name!

Ingredients

2T unsalted butter (preferably organic or use olive oil to make it dairy free)

2 thick slices bacon (preferably organic & nitrite free), crumbled

2 large onions, sliced 1/4-inch thick

1/2 medium head green cabbage, cored and sliced 1/2 inch thick (or 1 bag pre-shredded cabbage)

1 cup carrots, cut in 1/4-inch julienne

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

2 teaspoons freshly ground black pepper

8 ounces wide egg noodles (or gluten free noodles)

3 tablespoons minced garlic

1 cup green peas

1/4 cup white wine

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of water to a boil for the noodles.  In a large Dutch oven, cook the bacon, until crisp. Remove the bacon to a paper-towel-lined plate to drain & reserve.  Add butter to bacon drippings in the pot and melt.  Add the onions, cabbage, carrots and thyme. Season with salt and pepper. Stir to coat the vegetables with the butter and bacon drippings. 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 cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in crumbled bacon, 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 parsley & serve immediately.

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