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  • It's called halushki, or something similar. It's supposedly of Hungarian origin, but I have no idea if that's true, it's a thing my wife's family makes up north. I learned to make it for her, and it's amazeballs

    1 (16 ounce) package medium-wide egg noodles
    1 cup butter, divided
    2 large onions, chopped
    2 small heads cabbage, cored and cut into 1-inch pieces
    salt and ground black pepper to taste
    1 tablespoon water, or as needed (optional)

    1. Preheat oven to 300 degrees F (150 degrees C).
    2. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
    3. Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
    4. Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
    5. Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
    6. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

    Now, that's the original version. However, it can be amped up.

    Let the onion go a little longer, until it just starts to brown at the edges. When the cabbage is in, let it start to caramelize a little in the skillet. The original gets plenty brown on top, but you miss it on the lower layers unless you get them started in the pan. And it's that caramelization that makes the dish so over the top good. Well, that and the giant glob of butter.

    You can even do it in the skillet all the way tbh. Just keep it stirred up every few minutes. You can also just put the whole thing in the oven if you're using a skillet where that's safe. Cast iron ftw in that regard.

    You can, optionally, mince or slice some garlic and add it in right before the cabbage. I tend not to because the base recipe is already deeply rich in flavor, but it's good that way too.

    It's so rich and filling that it's a meal. You might think, oh, that's a great side dish. No. You'll want to eat it by the bowl full. It's a bomb of goodness that merits betting being enjoyed by itself. That being said, a side of kielbasa with some spicy mustard is not a bad thing.

    • That does sound good, and pretty easy to do. I like it, thanks for the suggestion!

  • We have a peas and cabbage (essentially cook both of them in a pan/wok with mild spices, you can add carrots, tomatos or onions to your liking to increase the volume or add more textures), you can prepare dim-sums or momos (refined-flour or rice flour sheets filled with vegetables(usually cabbage, carrots; minced) or some meats, steamed). You can pickle the cabbages, or even make chips out of them (mince fine, then sun/oven/microwave/air-fryer drying to a point where they loose about 40-50% by weight/volume of water, then bake or fry to your preferences in mild spices)

    • Thanks! The cabbage chips sounds interesting. You say to mince fine, how do they become a chip shape rather than just dry dust?

      • well, minced may not have been the best word. the size should be close to cross section of smaller confetti. Cabbage has very high water content, and if you dont get them small enough, they would not get crispy.

    • I recently discovered it can be used in noodles in place of Bok choy and the likes. Works pretty well.
    • Standard issue cabbage and carrots salad - dill, lemon, olive oil
    • Cabbage stew
      • cut the cabbage in strips
      • sautee an onion, carrots
      • add in cabbage, seasoning, and cook for a while
      • optionally add chopped tomatoes toward the end

  • Leeks with Mushrooms and Cabbage

    Serves 4 to 6 people Prep time: 15 minutes Cook time: 30 minutes

    Ingredients: ● 2 large leeks, coined ● 1 small cabbage, rough chopped ● 3 C assorted mushrooms ● broth ● olive oil ● salt and pepper to taste

    In a large pot, heat some oil over a medium flame. Add the mushrooms and saute until they give off their water. Be patient - mushrooms are very wet, and they need to be cooked down. This can take ten or more minutes. Add in the leeks and cabbage once most of the water has cooked off, and stir well. Add salt and pepper to taste, as well as another drizzle of olive oil if required to keep the ingredients from sticking to the pot. Continue to saute until the leeks and cabbage are soft. The flavor of morels, shitake, or oyster mushrooms really shine through in this kind of dish. However, you can make it with plain button or portabella mushrooms just as easily. It's also possible to make these with dried mushrooms. Simply rehydrate them before cooking. They will not let off as much water when cooking, of course.

42 comments