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  • Prep Time


  • Total Time


  • Servings



  • 1

    head of green cabbage, core removed and leaves separated

  • 1

    stick (4oz) unsalted butter

  • 2

    large sweet onions, julienne d

  • 1

    large carrot, shredded in long ribbons

  • 1

    tbls garlic salt, divided

  • 1

    lb sliced bacon, cooked, drained and crumbled

  • 5

    cups wide egg noodles cooked al dente

  • 1

    tsp freshly ground black pepper

  • ½

    cup grated Romano cheese


Cook the bacon until crisp. Allow it to cool, and crumble. Bring a large pot of water to a boil. Remove the core of the cabbage, and separate the leaves. Add the cabbage leaves and cook until barely tender but still crisp, about 5 minutes. Drain and julienne. Bring a large pot of water to a boil. Cook the egg noodles until they are almost done, but are still a little tuff. Rinse in cold running water. Melt the butter in a large skillet over medium heat. Add the onions and carrots, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes. Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper. Let the haluski cook for about 5 more minutes. Plate it, and top it with Romano cheese.


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