Halushki1

An eastern European side dish, with or without meat.In a 12quot; saute pan, melt butter on medium heat. Add finely chopped onions and cover. Leave on medium for five minutes, stirring a few times. Turn down heat to low, remove cover, and let onions cook until very brown, stirring frequently. This is known as carmelizing the onion. As the onion browns, its sugars will be carmelized and reduce in volume by half. This will take up to 20 minutes or so. Meanwhile, slice the half cabbage into thin strips, and start the water in a large pot to cook the noodles. When the onions have been carmelized, add some water to the pan and scrape the fond (brown bits) off the pan. Add the cabbage slices. Cook cabbage until its water is released and the cabbage is soft. With the water boiling in a large pot, add salt to taste. Add the egg noodles and boil until partway done (the noodles will cook further in the cabbage mixture). Test a noodle to make sure it#39;s still firm before draining in a colander and rinsing with cold water. Set aside to fully drain. When the cabbage mixture is done, add the cold noodles and mix until heated through, adding water as needed to prevent sticking. Turn off heat and serve. Can be kept warm in a low (200 F.) oven. For variation, some people add half a pound of browned ground veal or half a pound of crisply fried bacon to the mixture.