Holy Haluski

Updated 1/23/2012 11:27 AM

cup unsalted butter, divided

pound thinly sliced pancetta, diced

2 large onions, sliced inch thick

1 medium head green cabbage, cored and sliced inch thick

1 cup carrots, cut into inch thick julienne

1 tablespoon fresh thyme chopped

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper, divided

8 ounces wide egg noodles

3 tablespoons minced garlic

3 tablespoons capers, rinsed and drained

1 cup frozen green peas

cup white wine

1 tablespoon lemon juice

2 tablespoons parsley, chopped

Bring a large pot of salted water to a boil for the noodles.

In a large Dutch oven, melt 1 tablespoon of butter over medium heat and add the pancetta. Cook, stirring until crisp 12-14 minutes. Remove the pancetta to a paper towel-lined plate to drain.

Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back to the pot 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons of butter. Reserve the remaining pancetta fat for another use.

Add the onions, cabbage, carrots and thyme; season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is tender, about 10 more minutes.

While the cabbage cooks, add the noodles to the boiling water and cook according to package directions.

Increase the heat to high and cook, stirring until the cabbage and onions are golden 10-12 minutes. Add the garlic and capers and cook 1 more minute. Add the peas, deglaze the pan with white wine and add the lemon juice, breaking up any crusty bits from the bottom of the pan. Add three quarters of the pancetta; combine well and remove from the heat.

Drain the noodles and add to the pot with cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with parsley, the remaining pancetta and pepper. Serve immediately.

Serves eight.

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