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Haluska - Hungarian Cabbage Pasta

Friday, September 25, 2009

I love cabbage and I feel that it is an underutilized staple in any kitchen. It's sweet. It's versatile. And it's cheap and a decend source of protein, iron and calcium--all those things that you can't possibly get in a vegan diet.

Anyway, someone commented on one of my other cabbage creations, that it reminded her of a childhood treat, Haluska. Haluska is a simple Hungarian meal of egg noodles, cabbage, sour cream, paprika and sometimes smoked sausage. I came up with a recipe that trimmed the calories quite a bit and it tasted really delicious. The paprika flavored and colored the dish nicely and it was surprisingly complementary with the cabbage.

I would make a couple changes next time. First, I used ribbon noodles because they are closer in appearance to egg noodles. Any pasta will do and eggless ribbon noodles are expensive and hard to find. Second, I would omit the Tofurkey and add a little salt in its place.

Haluska

Haluska
2 tbs vegetable oil
2 tsp mustard seed
1 large sweet onion, sliced
4 cloves garlic
14 oz Tofurkey Kielbasa (optional)
1 head cabbage, shredded
1 tbs paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup Tofutti sour cream
1 1/2 cup soy milk
12 oz pasta (ribbon, fettuccine, etc)

Heat oil in a large saute pan set to medium high. Add the mustard seed and cook just until they begin to pop. Add the sweet onion and cook until soft. Add the garlic and Tofurkey (if using) and saute for another couple minutes. Add the cabbage and cook, stirring frequently until it is wilted, until the firmness is to your liking. Then add the salt, pepper, sour cream, soy milk and paprika. Stir together and bring to a boil. Remove from heat and stir in the cooked pasta.

I added the pasta to boiling water just when the cabbage began to wilt, but the timing can vary depending on the pasta used and the firmness of the cabbage. I like mine soft, but with a bit of a bite.

With Kielbasa:
6 Servings: 603 cal (22g fat, 76g carbs, 31g protein)
Without Kielbasa:
5 Servings: 433 cal (17g fat, 81g carbs, 17g protein)

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2 comments

  1. Kay Says:
  2. I've been making this and didn't even know it! I love cabbage too. Somehow I found "egg" noodles that have no egg. They look just like egg noodles, but they're called flat noodles instead! They come in handy for stroganoff and other things.

     
  3. CB Says:
  4. could you both tell me what brands you have found as eggless ribbon noodles? i lately have had a major craving but i can't find them in locally, and i'd like to either look online or call around and offer a brand to check for. i used to live on no yolks and margarine. one of the tastes of my childhood...

     

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