| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup unsalted butter
- 1/2 pound thinly sliced pancetta, diced
- 2 large onions, sliced 1/4-inch thick
- 1 medium head green cabbage, cored and sliced 1/2-inch thick
- 1 cup carrots, cut in 1/4-inch julienne
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 8 ounces wide egg noodles
- 3 tablespoons minced garlic
- 3 tablespoons capers, rinsed and drained
- 1 cup green peas, preferably fresh, shelled, but can substitute frozen
- 1/4 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil for the noodles.
- In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
- Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
- Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
- Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 58 mg |
| Sodium | 566 mg |
Reviews
This was delicious I used bacon instead of pancetta. Great flavors
Made this last night, didn’t have capers, used bacon instead of pancetta. Didn’t have the pancetta either. I cored and boil the cabbage before adding to the other ingredients. No peas or white wine either, I have to shop better! My wife doesn’t like any heat in her food. So I snuck in a 1/2 tsp of cayenne in. Don’t you know, she could tell. With so many onions, cabbage, carrots and everything else, I can’t hardly beliee it. Gave some to my neighbor, he said it was the bomb! He’s getting more today. I’ll make it again.
Great comfort food! Loved the wine and lemon juice – really brightened the dish. Left out capers b/c I didn’t have any. Shredded instead of julienned the carrots and they were fine. Thanks, Guy.
Excellent! The next time I make it, I may cut the pepper in half.
I made this last night to clean up some leftovers around the house and miraculously had almost everything; I ended up omitting the peas. This dish was delicious and both my husband and I loved it. The panchetta added a great flavor to it, and the carrots added some nice color. Also great as leftovers, reheats well.
I will be trying this recipe for the first time to cook for my bf who is Irish. What do you all think about adding cream of mushroom soup? Has anyone tried it that way? Thanks.
A little too fancy for what Haluski is about. Pancetta? Capers? Peas? While these might be interesting additions, I think haluski is supposed to be a simple dish. Bacon instead of Pancetta…nix the capers and peas.
Guy, I think you missed the mark here for Haluski, but maybe hit it for something more fancified. I’m sure this would be good….but not haluski.
it taste great with bacon instead and use white grape juice instead too
My husband and I didn’t love this dish. Not that we hated it, but we would not eat it again. However, neither of us have had haluski before, so maybe we just didn’t understand it.
My grandmother made kaluski all the time. The one big difference with hers was she used sauerkraut instead of fresh cabbage. this looked good so tried it, was o.k. but I prefer the sauerkraut.