Haluski (Fried Cabbage and Noodles)

Haluski (Fried Cabbage and Noodles)
★★★★★
adapted from A Family Feast

•

• Prep Time: 10 mins

• Cook Time: 15 mins

• Total Time: 25 minutes

• Yield: 4 servings


• 4 ounces pancetta, diced small (or bacon if you prefer)
• 6 tablespoons butter, divided
• 2 cups onion, diced
• 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 6 ounces dry No Yolks® egg noodles, any size noodle
.1/2 tsp. McCormick’s Chipotle & Roasted Garlic seasoning.
INSTRUCTIONS
1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
3. Once cabbage is tender, remove cover and add drained noodles& Chipotle seasoning
4. Add remaining butter and cook to bring to serving temperature.
5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Quick Cauliflower And Coconut Stew & more...

Mark’s Kitchen

drhyman.com

Quick Cauliflower Coconut Stew

This delicious stew is perfect for vegetarians or meat eaters. And it’s full of healthy fats! Comforting and warm, it’s one the whole family can enjoy for dinner. Add in some chicken or tofu for extra protein. If you’re enjoying a bit of grains, this pairs nicely with wild rice.

Serves: 4

Prep Time: 15 minutes Cook Time: 20 minutes

2 tablespoons coconut oil

1 teaspoon cumin seeds

1 medium onion, finely chopped

3 ripe tomatoes, finely chopped

1 medium head cauliflower, stemmed and cut into bite-size florets 1 jalapeno, stemmed, seeded, chopped

1 cup chopped kale

2 teaspoons ginger paste

1 tablespoon cumin powder

1 tablespoon coriander powder

1 teaspoon turmeric powder

1 can full-fat, unsweetened coconut milk

1 teaspoon sea salt

2 tablespoons chopped cilantro

Step 1: In a medium stock pot, heat the coconut oil for 30 seconds on medium heat

Step 2: Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

Step 3: Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Step 4: Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Nutritional analysis per serving: calories 204, fat 24 g, saturated fat 20 g, cholesterol 0 mg, fiber 6 g, protein 6 g, carbohydrate 18 g, sodium 588 mg