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| Not my garden |
I love cabbage and when I ran across this recipe in a search, I was amazed to find I had every ingredient in the house but I did substitute lemon juice from a bottle for the fresh lemon, using only half the amount. I even had a jar of capers on the shelf, fps!
This was really good. Don't let the number of ingredients scare you, I just prepped everything early in the day and then was ready to go when it was time for dinner. When it's so hot it's better to do everything early in the day anyway!
Holy Haluski adapted from Guy Fieri in Food Network Magazine
1 Tablespoon butter
¼ pound bacon, diced
1 large onion, sliced ¼ inch thick
½ of a medium head green cabbage, cored and sliced ½ inch thick
½ cup carrots, cut in ¼ -inch julienne
½ teaspoon dried thyme
½ teaspoon kosher salt ½ teaspoon freshly ground black pepper
4 ounces wide egg noodles
1 ½ tablespoons minced garlic
1 ½ tablespoons capers, rinsed and drained
½ cup green peas, fresh or frozen
¼ cup white wine
½ tablespoon freshly squeezed lemon juice
Add bacon to a large Dutch oven, cook, stirring, until crisp, 12 to 14 minutes. Remove bacon to a paper-towel-lined plate to drain. Set aside.
1 Tablespoon butter
¼ pound bacon, diced
1 large onion, sliced ¼ inch thick
½ of a medium head green cabbage, cored and sliced ½ inch thick
½ cup carrots, cut in ¼ -inch julienne
½ teaspoon dried thyme
½ teaspoon kosher salt ½ teaspoon freshly ground black pepper
4 ounces wide egg noodles
1 ½ tablespoons minced garlic
1 ½ tablespoons capers, rinsed and drained
½ cup green peas, fresh or frozen
¼ cup white wine
½ tablespoon freshly squeezed lemon juice
Add bacon to a large Dutch oven, cook, stirring, until crisp, 12 to 14 minutes. Remove bacon to a paper-towel-lined plate to drain. Set aside.
Drain grease from pan and wipe out
the pan. Add back 1 tablespoon of the bacon
fat and the butter to the pot
Add the onions, cabbage, carrots and thyme. Add salt and 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, cook noodles 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 bacon, combine well and remove from heat.
Drain the noodles and add to cabbage. Toss well to coat noodles with cabbage and onion mixture.
While the cabbage cooks, cook noodles 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 bacon, combine well and remove from heat.
Drain the noodles and add to cabbage. Toss well to coat noodles with cabbage and onion mixture.
Serve immediately. 4 servings
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