Haluski Kapusta (Polish Cabbage and Noodles)

Ingredients

• Dough: 1.5 cups flour (all-purpose)
• Dough: 1/2 tbsp salt
• Dough: 1 egg
• Dough: 2 tbsp milk or water (adjust for shaggy texture)
• 1/2 stick butter (European or Amish creamery preferred)
• 1 large onion, diced
• 1 large head cabbage, cored and thinly sliced
• Garlic (optional, 2-3 cloves)
• 1/2 cup chicken broth (optional for moisture)
• Salt and Black Pepper to taste
• Caraway seeds (semi-optional)
• Marjoram (optional)
• Acid (Required for serving): Sour Cream, Cwikla (horseradish beets), or Yellow Mustard

Instructions

1. Prepare the dough: Mix flour, salt, egg, and just enough liquid to form a dry, shaggy dough. It should clump slightly.
2. Cook the noodles: Drop bits of the dough into boiling salted water until they float and are cooked through. Drain and set aside.
3. Prepare the cabbage: Thinly slice the cabbage. Optional: Salt and massage the cabbage beforehand to reduce water and aid browning.
4. Sauté aromatics: Melt butter in a large pan. Add diced onions and cook until translucent.
5. Cook cabbage: Add the cabbage to the pan. Cook until wilted and starting to brown. If using garlic, caraway seeds, or marjoram, add it all in the last 5 minutes of cooking.
6. Combine: Add the cooked noodles to the pan. Stir to combine. Add chicken broth if the mixture is too dry.
7. Season and Serve: Season generously with salt and pepper. Serve immediately with a required acid component like sour cream, horseradish, or mustard to balance the flavors.

Notes

• For a quick version, just use a 1lb bag of egg noodles.
• Authentic Variation (Bacon or Kielbasa): Fry 4oz of chopped bacon first. Use the rendered fat instead of some butter to cook the onions/cabbage for better flavor.
• Authentic Variation (Sauerkraut): Replace half the fresh cabbage with rinsed sauerkraut to add natural acidity and texture.