Hungarian Cabbage and Noodles Recipe |  Egg Noodles Recipe
I must have mentioned in the site previously (many a times) about how I cook more on week days than week ends. To me, weekend is family time where my focus is more on spending the time with them than cooking. But cooking is an integral part (sigh!) and if eating out is not a favorable option, then one has to do it at home right? And that's where simple dish like this comes into the picture.
Hungarian Cabbage and Noodles Recipe |  Egg Noodles Recipe
The husband needs protein, loves variety and not too finicky about calories. The little dude needs calories, loves variety and not too finicky if packaged well amidst stuff he likes. I need inspiration, love variety  but am too finicky at times to spend long hours in the kitchen. This dish is among those that satisfies all our criterion well enough.
Though from what I have read, the traditional Haluski uses dumplings instead of noodles, this variation of using egg noodles instead has been adopted by many a regions, especially in the US. Since  it provides ease and simplicity , I am partial to this version as well. Its a rich dish made using plenty of butter. I find that 2 tbsp is rich enough for our taste and anything more than that would make it too much for us, including my little one who doesn't seem to favor the taste in that case. But you can bump up the amount according to your preference.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Serves 3-6 people depending on the number of courses.
Ingredients
  • 5 oz. cubed Tempeh, (optional) - see Tips
  • 5 cups chopped Green Cabbage (about half a cabbage)
  • 1 medium Onion, chopped
  • 2 -3 cloves Garlic, minced
  • 8.8 oz. Pappardelle (or Egg Noodles of your choice)
  • 2-3 tbsp cultured unsalted Butter
  • 2-3 tbsp chopped Parsley, to garnish
  • Sea Salt and freshly ground Pepper to taste
Tips
1. Tempeh: I use Tempeh to replace the Bacon used commonly in this dish. Its optional. You can also try using Seitan instead, if you want some other protein source. Meal Maker (Soya Chunks) should work well too.
Method
1. Cook the Egg Noodles as per the package instructions. Reserve some of the water.
2. While that's cooking, heat a large pan and add 1 tbsp butter. Saute the cubed tempeh
3. until browned.  Using tempeh is optional but I do so to increase the protein content in the dish. Also fermented soy beans (tempeh) bumps up the nutrition benefits as well.
4. Once browned, I push the tempeh to one side of the pan and add another tbsp of butter. Traditionally 1/4 cups (at least) of butter would be used for this dish, but I find adding a total amount of 2 tbsp provides enough richness and taste for my family.
5. Add the chopped onion and garlic and cook for 2-3 minutes or until soft.
6. Once softened, mix it along with the tempeh and stir to combine.
7. Then add the cabbage along with salt.
8. Saute for 8 - 10 min, or
9. until the cabbage is tender.
10. Toss the cooked pasta to the skillet.
11. Stir to mix and add a little of the reserved pasta water to help blend the flavors. Taste and season with salt if needed and pepper. You can also add in chilli flakes for the heat.
Garnish with parsley and serve hot. Its light without weighing you down, yet filling. Hungarian Cabbage and Noodles Recipe |  Egg Noodles Recipe

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3 Comments

By Andy Amidon on Mar 1, 2015

My Hungarian great grandmother (and her daughters, including my grandmother) made this dish, calling it "haluska", pronounced "halushka." But they were from Northern Hungary (Kassa and Kiskovesd) in what is now Slovakia. In Budapest I saw the same dish served in a little café but they did call it "káposztás tészta."

By Candra on Nov 26, 2014

Yes, my grandmother made this and it was one of my faves!! She did use some onion but no garlic. She also used egg noodles. My family came over from Hungary in the 50's, so she cooked the traditional way.

By Anita on Nov 2, 2014

Hi, I don't think this is a Hungarian recipe, not even the name sounds Hungarian. We do have a similar dish in Hungary, called "Káposztas tészta" (Kaposztás=With cabbage, tészta=pasta). It is either eaten with salt and black pepper or caster sugar on top. No onion or garlic is added though.