This time of year I always find I’m scouring the internet for new cabbage recipes, because well this is what happens when you leave the Irish Italian Islenos parade with countless heads of cabbage. A friend recently shared this one and I had to give it a try. Our family loved it and it will definitely be a repeat. This was the first Polish dish I’ve ever made!
2 1/2 cups cooked cubed ham
2 cups diced white onion
1 clove minced garlic
1 1/2 lb cabbage, in bite size pieces
1 1/2 tsp salt
1 tsp olive oil
8 tbsp butter, divided (1 stick)
8 oz dry egg noodles
In a large skillet, Over medium high heat, cook the ham in 3tbsp butter until the ham starts to slightly brown. About 1-2 minutes.
Add 2 tbsp butter to the pan then add the garlic and onions to sauté another 2 minutes or so.
Add the cabbage, oil, and salt. Mix then cover, reduce head to medium for 8-10 minutes.
Meanwhile, cook the noodles according to the package and drain.
Once the cabbage mixture is tender add the noodles.
Add the remaining butter and cook for about another two minutes.
You can use any type of noodles you’d like. I’m sure I’ll always use the egg noodles because we like the consistency.
You can also replace the ham with bacon, kielbasa, sausage, etc.
The recipe called for white and black pepper as well. I only cook with pepper when it involves lemon pepper, so I opted to not use it. I also used a little garlic onion seasoning blend and cajun seasoning.
I’m not sure that I know anyone that cooks with “1 clove of minced garlic”, if that’s your thing, by all means go for it. We however cook with a lot of garlic around here.
Not sure I’d freeze these left overs, but it was delicious for lunch the next day.