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Per serving
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- 1
Boil the noodles
Bring a large pot of salted water to a boil. Cook the egg noodles to al dente per the package, then drain well and set aside. Wide egg noodles are cheapest and hold up best, but any size works.
- 2
Brown the kielbasa
Cut the kielbasa into small 1-inch pieces. Melt 2 tablespoons of the butter in a deep nonstick skillet over medium-high heat. Add the kielbasa and cook about 3 minutes until browned and a little crisp, then pull it out with a slotted spoon and set aside. Leave the rendered fat in the pan.
- 3
Fry the cabbage
Chop the onion, mince the garlic, and cut the cabbage into bite-sized pieces. Add them to the skillet with 2 more tablespoons butter. Drop the heat to medium and cook, stirring often, until the cabbage is tender and starting to color at the edges. Don't rush this part; the browning is where the flavor lives.
- 4
Bring it together
Add the drained noodles and the kielbasa back to the pan. Toss to combine and heat through. Stir in the last 2 tablespoons of butter and the mustard, then season with the salt and pepper. Taste and add more pepper; this dish is traditionally heavy on it. Serve hot.
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Kielbasa Haluski (Fried Cabbage and Noodles)
Created by: BudgetBites
Ingredients
- 8 oz egg noodles
- 6 tbsp butter
- 8 oz kielbasa
- 1 yellow onion
- 2 garlic
- 1 1/2 lb green cabbage
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil the noodlesBring a large pot of salted water to a boil. Cook the egg noodles to al dente per the package, then drain well and set aside. Wide egg noodles are cheapest and hold up best, but any size works.
- Brown the kielbasaCut the kielbasa into small 1-inch pieces. Melt 2 tablespoons of the butter in a deep nonstick skillet over medium-high heat. Add the kielbasa and cook about 3 minutes until browned and a little crisp, then pull it out with a slotted spoon and set aside. Leave the rendered fat in the pan.
- Fry the cabbageChop the onion, mince the garlic, and cut the cabbage into bite-sized pieces. Add them to the skillet with 2 more tablespoons butter. Drop the heat to medium and cook, stirring often, until the cabbage is tender and starting to color at the edges. Don't rush this part; the browning is where the flavor lives.
- Bring it togetherAdd the drained noodles and the kielbasa back to the pan. Toss to combine and heat through. Stir in the last 2 tablespoons of butter and the mustard, then season with the salt and pepper. Taste and add more pepper; this dish is traditionally heavy on it. Serve hot.