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Title: Haluski (Buttery Cabbage & Noodles)
Categories: Five, Pasta, Vegetables
Yield: 4 servings

6 tb Unsalted butter
1 Yellow onion, thinly sliced
Salt & pepper
2 lb Green cabbage; core chopped,
- leaves thin sliced
12 oz Wide egg noodles

In a large Dutch oven, melt 5 tablespoons of the butter
over medium-high. Add the onion, season with salt and
pepper, and cook, stirring often, until softened and
lightly browned, 3 to 6 minutes. Add the cabbage, season
generously with salt and pepper, and stir to combine.
Reduce heat to medium-low, cover the pot and cook,
stirring occasionally, until the cabbage is tender but
not mushy, 35 to 40 minutes. (Browning is welcome, but
if you see burning, reduce the heat and add a tablespoon
or two of water.)

Meanwhile, bring a large pot of salted water to a boil.
When the cabbage is done, remove from heat and keep
covered. Add the noodles to the boiling water and cook
according to package directions. Reserve -+ cup pasta
water, then drain the noodles.

Add the noodles, reserved pasta water and remaining 1
tablespoon butter to the cabbage. Stir over medium-high
heat until the noodles are saucy and glossed with melted
butter, 1 to 2 minutes. Season to taste with salt and
pepper.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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