Ingredients

Instructions

  1. Variation #1:
  2. Cook broad noodles according to package instructions and drain.
  3. Cut up cabbage, onions, add butter, garlic and brown sugar and water.
  4. Cook until cabbage is done, making sure no water remains, 5-7 minutes.
  5. Pour cabbage over noodles and mix well.
  6. Add salt & pepper, to taste.
  7. This is a more rustic looking recipe.
  8. Variation #2:
  9. Cook the noodles according to package instructions and drain.
  10. Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
  11. Heat a large pan on medium-high heat.
  12. When the pan is hot, add butter/oil combo, or 'grease' of your choice.
  13. When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
  14. Turn down the heat to medium and cover the pan.
  15. Let this cook until the cabbage is soft, about 3 more minutes.
  16. If you want the cabbage browned more, remove the lid and turn up the heat once again.
  17. Add the butter/oil combination as you need it.
  18. Add the cooked noodles and serve.
  19. Variation #3:
  20. Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
  21. Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
  22. Cook noodles according to package directions, and drain.
  23. Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
  24. Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
  25. Serve.
  26. *The amount of ingredients you use depends on how much halushki you want to make. Experiment!