HALUSKI, TRADITIONAL & GLUTEN FREE

Steps:

• 1. In a large cast iron skillet, or a non stick skillet will work great too. Melt two tablespoons of butter over medium high heat, add optional bacon (or Kielbasi if using) and cook until crisp. Remove from skillet and place on paper towels to drain off excess fat.
• 2. Meanwhile, In a separate pan, prepare egg noodles or gluten free tangliatelle noodles as per package directions. Cook al-dente, do not over-cook. Drain and rinse with cold water. Set aside. ** For GF, I bring water to a boil, add noodles and boil 3-4 minutes. Then turn off heat and cover. Stir every minute or so. They cook fast and tend to over-cook quickly. When they reach al-dente, drain, and rinse with cold water quickly to stop the cooking process. This method works very well to prevent soggy GF noodles.
• 3. In the skillet you prepared the bacon in, drain all but 3-4 tablespoons of bacon grease. (If you didn't use bacon or kielbasi, just use the full amount of butter to begin this step.) Add remaining butter & Heat again over medium heat. Add the cabbage, onions, & carrots to the pan & season with fresh grated sea salt and pepper to taste. Cook over medium heat, stirring frequently to cook down cabbage. When cabbage has softened and cooked down, increase heat to high and cook until cabbage, onions, and carrots are slightly browned or golden. Add garlic, & cooked egg noodles or GF noodles and continue to cook until noodles are heated through and slightly golden, stirring constantly. Add crisp bacon last and toss with cabbage/noodle mixture to mix thoroughly. Add additional fresh cracked sea salt and pepper to taste. Garnish with fresh parsley and serve. ** This photo is the traditional haluski with egg noodles. Recipe photo is that of the Gluten Free, vegetarian version.