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Easy and Quick Halushki

Polish dish combining bacon, fried cabbage and egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Chinese
Servings 6 people
Calories 3390.5 kcal

Equipment

  • 1 Large Skillet For cooking bacon and onion, and initially cooking cabbage.
  • 1 Large Pot For boiling noodles and finishing the dish with cabbage and noodles.
  • 1 Colander For draining the cooked egg noodles efficiently.
  • 1 Kitchen Shears For easily snipping bacon into small, even pieces.
  • 1 Wooden Spoon or Spatula For stirring and combining ingredients without scratching cookware.

Ingredients
  

Main

  • 1 pound bacon
  • 1 onion diced
  • 1 16 ounce package egg noodles
  • 1 head cabbage sliced
  • salt and ground black pepper to taste

Instructions
 

  • Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper. Molly

Notes

This Halushki recipe, while simple, benefits greatly from attention to detail. Ensure your bacon is perfectly crisp before adding the onion; the rendered fat is the soul of this dish's flavor. When cooking the cabbage, avoid overcooking; it should be tender but still retain a slight bite, not mushy. A common pitfall is under-seasoning; taste as you go, especially after adding the noodles. For an enhanced flavor, consider a touch of fresh parsley or a dash of apple cider vinegar at the end to brighten the rich flavors. A small pinch of sugar cooked with the cabbage can also help balance its slight bitterness.