Yield: 4 to 6 Servings

Adapted from Spend with Pennies

Cabbage and Noodles (aka Haluski) is an old Polish dish. Different areas have slightly different versions, Slovak Halusky is more of a potato dumpling while other areas enjoy it as cabbage and noodles. This needs a big pot and a non-stick skillet.

Back in the good ol’ days of early 2022, kielbasa and other smoked sausages came in 14 oz packages. Now they’re only 12 oz. Marginally enough, I’ve updated this to call for 16-24 oz.

• 8oz uncooked egg noodles
• 2TBS olive oil, divided
• 16-24oz kielbasa or other pre-cooked sausage, sliced
• ¼cup salted butter
• 1large onion, diced
• ½-1head cabbage, chopped (approx. 6-8 cups)
• 1clove garlic, minced
• ⅔cup frozen peas
• salt and fresh ground black pepper to taste

Cook noodles in a 6-quart sauce pot or dutch oven according to package directions, drain and set aside.

Note: You can use the same pot used for the noodles to cook the kielbasa, but it tends to leave a nasty residue that is hard to clean. It is generally better to use a non-stick skillet.

Using the pan of your choice, over medium high heat, add 1 TBS olive oil and heat until shimmering. Add kielbasa and cook until lightly browned, about 3 minutes.

Add the remaining olive oil, butter and diced onion. Cook until onion is softened, about 5 minutes.

If you used a separate pan for the kielbasa, dump the contents into the noodle pan now.

Add the cabbage and garlic. The pot will be very full, but the cabbage will wilt while cooking. Cover and cook until tender (10-15 minutes), stirring occasionally.

Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through. Taste and check for final seasoning. Serve.