Haluska
This is the first year we’ve grown Caraflex cabbage at Oskar Apiary & Gardens. The Caraflex cabbage is a pointy-head cabbage that matures in 60-70 days and is very sweet. It’s perfectly suited for this dish as the caramelization process brings out that natural sweetness. This popular cabbage and noodle recipe is common throughout countries in eastern Europe. I added thyme and a bay leaf for savory notes and topped with sautéed oyster mushrooms and homegrown nasturtiums. Thank you to Ashley from North Harvest CSA for sharing Haluska with me!
Haluska - serves 4
Adapted from: https://unsophisticook.com/fried-cabbage-noodles/
1 large green cabbage (round) or 2 medium Caraflex cabbage—cored and sliced thinly (preferably on mandoline)
4 tablespoons butter
2 tablespoons EVOO
1 12 oz bag of egg noodles or make your own (use farm-fresh eggs - the golden yolks give the pasta great color, texture, flavor)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 bay leaf
1 teaspoon dried thyme
1-2 cloves of garlic, grated on microplane
Melt the butter and EVOO over medium heat in a large cast iron skillet. Add the shredded cabbage, onion, garlic, and 1/2 teaspoon salt. Stir to combine well.
Cover and cook over medium heat, stirring often, until the cabbage starts to wilt. Then remove the lid and increase heat up to medium-high. Add the remaining 1/2 teaspoon of salt, dried thyme, bay leaf, and cook until the cabbage turns light brown and begins to caramelize.
In the meantime, cook the noodles in salted water according to the package or recipe, then drain well.
When the cabbage is done cooking, fold it into the cooked noodles. Best to do this as the noodles are hot. Remove bay leaf. Season with additional salt and the pepper.
Garnish with fresh herbs, edible flowers, and/or sautéed mushrooms.