HALUSKI with KIELBASI

Cabbage & Noodles is a staple of Polish comfort food. There are as many varieties of this popular dish as there Polish Last Names. 

PAN-SEARED BALSAMIC CABBAGE & NOODLES

    INGREDIENTS
    1 Green Cabbage,
       - slice into 1/2 inch ribbons
    1 package Egg Noodles
    1 stick Butter, melted
    1/4 cup Brown Sugar
    1/4 cup Balsamic Vinegar
    1 cup Water
    1 Sweet Onion
    Salt/Pepper to Taste

METHOD

• Slice and caramelize sweet onions in butter.
• In a small bowl add melted butter, water, sugar, balsamic vinegar, salt and pepper,  mix well and set aside.
• In a separate pot, prepare noodles to a few minutes before done (el dente).
• In a dutch oven, add half the butter, caramelized onions in 3 batches, unitl each batch has carmelized; Do the same with the ribbon sliced cabbage.
•  Cover and simmer until soft and browning.Add noodles and remaining butter mixture to cabbage. Cover and cook until noodles are soft (2 or 3 minutes)
• When about to serve, pan-sear several portions at a time in the cast iron skillet, with a heavy splash of the balsamic sauce to taste.

PAN-SEARED KIELBASI

INGREDIENTS
    16 oz Kielbasi, half-inch thick oblique slices

METHOD

• Cut kielbasa into slices.
• Pan-sear in dry skillet.
• Plate 3-4 slices per serving. 

FINISH with fresh ground pepper, a spoon of sour cream;GARNISH with a dash of paprika, or a touch of garam masala, poppyseeds, or chives.

My Polish Chef’s Suggested Wine Pairings:
White Wines - Pinot Grigio, Riesling, Gewurztraminer, Chenin Blanc
Blush/Rose Wines - White Zinfandel, Rose: Dry
Red Wines - Pinot Noir, Beaujolais

• VIEW our Haluski & Kielbasi Class PICTURES 

• VIEW our Haluski & Kielbasi HANDOUT