kimber's haluski

How To Make kimber's haluski

• 1

  To start, I get two large pots of water boiling. While I'm waiting for them to boil, I chop my cabbage up. The cabbage should not be chopped as fine as for say cole slaw, but you also don't want large chunks. I also cube my ham at this point, into about 1/2 inch cubes. Bite size.
• 2

  When both pots are boiling, I put the cabbage in one and the bag of pasta in the other. The pasta will be cooked long before the cabbages is done. That is fine. Drain the pasta and put it back into the pot to wait. I usually add just a bit of the butter to the noodles to keep them from sticking together.
• 3

  When the cabbage is fork tender, I drain it. The next step usually needs two rather large, deeper frying pans. I split the stick of real butter between the two pans and let it melt. In the large pot of pasta, I dump the cooked cabbage and the ham and mix together well.
• 4

  When the butter is melted, I divide the noodles/ham/cabbage mix between the two. I allow it to brown, stirring occasionally. You can allow it to brown as much as you wish. Some like it more browned than others. Serve and enjoy Note - avoid salting this dish as any added salt will be too much.
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