Ingredients
Equipment
Method
- Cook egg noodles according to package directions until just al dente. Drain and set aside. They will finish cooking in the pan.
- Heat a large skillet over medium hight heat. Add the kielbasa coins in a single layer and cook until nicely browned on both sides, about 3 to 4 minutes per side. Remove and set aside.
- Reduce the heat to medium. Add a generoug amount of butter to the pan and let it melt.
- Add the sliced cabbage to the pan and toss to coat in all that butter. Cook down, stirring occasionally, until the cabbage is tender and beginning to caramelize about 8 to 10 minutes more. In the last 2 minutes, push the cabbage to the side, add a little more butter to the center, and drop in the minced garlic. Let it cook for 60 to 90 seconds until fragrant, then mix everything together.
- Add the drained noodles and browned kielbasa back to the pan. Toss everything together over medium heat for 2 to 3 minutes until the noodles soak up the butter and all the flavors come together. Taste and adjust salt and pepper as needed.
- Serve hot, straight from the pan.
Video
Notes
Use a lot of butter. This is not the dish to hold back on. Haluski is rich and indulgent by nature the butter is what gives it that gorgeous glossy finish and deep, satisfying flavor. If you think you have enough, add a little more.
Don't overcook the noodles. Pull them out of the water slightly underdone they'll absorb butter and continue to soften in the pan. Overcooked noodles turn mushy and won't hold up to tossing.
Take your time with the cabbage and onions. The caramelization is where the flavor lives. Twenty minutes of low, patient cooking transforms them from sharp and raw to sweet, silky, and deeply savory. Don't rush it.
Make a big batch. Haluski reheats incredibly well just add a splash of water and a pat of butter to the pan and warm it over medium heat. It's arguably better the next day.