Scranton Coal Region Halušky
Cabbage and egg noodles pan-fried together in butter, a Slovak dish carried into Pennsylvania's northeastern coal region by immigrant miners.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large skillet
- •Pot for boiling noodles
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 19
- carbs
- 52
- protein
- 9
- calories
- 410
Instructions
- 1
Cook the egg noodles following the package directions. Drain the water and set the noodles aside.
- 2
Melt the butter in a large skillet over medium heat.
- 3
Add the cabbage and onion. Cook slowly, stirring occasionally, until deeply golden and soft, about 20 minutes.
- 4
Season the cabbage with salt and pepper.
- 5
Add the cooked noodles to the skillet. Toss everything well to mix the noodles with the cabbage.
- 6
Cook for another 5 minutes so the noodles pick up the butter and browned bits.
- 7
Serve hot.
Chef's tips
Cook the cabbage low and slow until it turns golden and sweet before you add the noodles. Rushing makes the cabbage watery. Plenty of butter gives the dish its classic rich flavor.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a skillet with a little extra butter to refresh the texture.
Common mistakes to avoid
- •Not browning the cabbage long enough
- •Overcooking the noodles before adding them to the skillet
Serving suggestions
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