Haluski, Traditional & Gluten Free
Goes well with Pork or lamb as a main dish. Or have it alone for a meatless Monday meal!
It can be made gluten free by using GF noodles. I use Schar brand tangliatelle noodles. To keep vegetarian, omit the meat.
- 1/2-1 lb
- bacon, thick cut or pancetta
- 1 medium
- head cabbage, cut in half and sliced thin
- 2 large
- yellow onions, cut in half and sliced
- 2 c
- carrots, sliced 1/4 inch
- 4 clove
- garlic, minced
- 1- 12 oz
- package egg noodles or gluten free tangliatelle noodles
- 1/2 c
- 1 tsp
- fresh cracked sea salt
- fresh cracked black pepper to taste
** For GF, I bring water to a boil, add noodles and boil 3-4 minutes. Then turn off heat and cover. Stir every minute or so. They cook fast and tend to over-cook quickly. When they reach al-dente, drain, and rinse with cold water quickly to stop the cooking process. This method works very well to prevent soggy GF noodles.
When cabbage has softened and cooked down, increase heat to high and cook until cabbage, onions, and carrots are slightly browned or golden. Add garlic, & cooked egg noodles or GF noodles and continue to cook until noodles are heated through and slightly golden, stirring constantly.
Add crisp bacon last and toss with cabbage/noodle mixture to mix thoroughly.
Add additional fresh cracked sea salt and pepper to taste.
Garnish with fresh parsley and serve.
** This photo is the traditional haluski with egg noodles. Recipe photo is that of the Gluten Free, vegetarian version.