Savory Cabbage & Noodles with Crispy Pancetta
Inspired by a beloved comfort food, this recipe transforms the classic haluski into a heartwarming dish that captures the essence of bold flavors and rich textures. With crispy pancetta adding depth and smokiness, and fresh vegetables enhancing the vibrancy, every bite delivers a delightful combination of taste and nostalgia. The addition of garlic, capers, and a splash of white wine elevates the experience, making it perfect for family gatherings or a cozy weeknight dinner. Enjoy this intriguing twist on a traditional favorite, where every forkful invites you back for more.
8
Servings
400
Calories
15
Ingredients
Ingredients
Unsalted butter
2 ounces (divided)
Pancetta
1/2 lb (thin-sliced, diced)
Onions
2 (large, sliced 1/4 inch thick)
Green cabbage
1 (medium head, cored, sliced 1/2 inch thick)
Carrot
1 cup (cut in 1/4 inch julienne)
Thyme leaves
1 tablespoon (fresh, chopped)
Kosher salt
1 teaspoon
Black pepper
2 teaspoons (ground, divided)
Egg noodles
8 ounces (wide)
Garlic
3 tablespoons (minced)
Capers
3 tablespoons (rinsed and drained)
Green peas
1 cup (preferably fresh shelled, but frozen can be substituted)
White wine
1/4 cup
Lemon juice
1 tablespoon (freshly squeezed)
Italian parsley
2 tablespoons (flat-leaf, chopped)
Instructions
1
Begin by bringing a large pot of salted water to a rolling boil for cooking the egg noodles.
2
In a large Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Once melted, add the diced pancetta and cook, stirring regularly, until it becomes crisp and golden, approximately 12 to 14 minutes. Once cooked, transfer the pancetta to a plate lined with paper towels to drain and reserve for later.
3
Carefully strain the grease from the pancetta out of the pot, wipe the pot clean, and return 2 tablespoons of the pancetta fat to the pot. Add the remaining tablespoon of unsalted butter and let it melt.
4
Add the sliced onions, cabbage, julienned carrots, and fresh thyme to the pot. Season the vegetables with kosher salt and half of the ground black pepper. Stir well to coat the veggies evenly in the butter. Cover the pot and cook for about 10 minutes, or until the cabbage is wilted and nearly tender. After that, remove the lid and continue to simmer for an additional 10 minutes until the vegetables are very tender.
5
While the cabbage mixture cooks, drop the egg noodles into the boiling salted water and cook according to the package instructions, ensuring they remain al dente.
6
Increase the heat under the Dutch oven to high, and stir continuously for about 10 to 12 minutes until the cabbage and onions develop a nice golden color. Once done, stir in the minced garlic and capers, cooking for an additional minute.
7
Next, add in the green peas, deglaze the pan with white wine, and incorporate the freshly squeezed lemon juice. Add back in three-quarters of the reserved crispy pancetta, combining everything well, and then remove the pot from the heat.
8
Drain the cooked noodles and add them to the Dutch oven, tossing gently to ensure the noodles are thoroughly coated with the cabbage and onion mixture. Finally, sprinkle the dish with freshly chopped flat-leaf parsley and the remaining crispy pancetta. Serve hot, and enjoy the vibrant flavors!
Nutrition Information
19g
Fat
44g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cabbage & Noodles with Crispy Pancetta?
This dish is a modern, flavorful twist on classic haluski, combining wide egg noodles with sautéed cabbage, onions, and smoky, crispy pancetta.
How many servings does this recipe yield?
This recipe makes 8 generous servings.
What type of noodles should I use?
The recipe calls for 8 ounces of wide egg noodles.
Can I use frozen peas for this recipe?
Yes, while fresh shelled peas are preferred, frozen peas can be substituted easily.
How do I prepare the pancetta?
The pancetta should be thin-sliced and then diced before cooking.
How long does it take to cook the pancetta until it's crispy?
It takes approximately 12 to 14 minutes over medium heat, stirring regularly.
What kind of cabbage is best for this dish?
Use one medium head of green cabbage, cored and sliced into 1/2 inch thick pieces.
How many calories are in a serving of this dish?
Each serving contains 400 calories.
What is the fat content per serving?
There are 19 grams of fat per serving.
How much protein is provided in one serving?
Each serving provides 7.5 grams of protein.
What are the total carbohydrates per serving?
Each serving has 44 grams of carbohydrates.
How should I cut the carrots?
Carrots should be cut into 1/4 inch julienne strips.
Does this recipe use fresh or dried thyme?
The recipe specifically calls for 1 tablespoon of fresh, chopped thyme leaves.
How much garlic is included in the recipe?
The dish features a bold 3 tablespoons of minced garlic.
What should I do with the rendered pancetta fat?
After cooking the pancetta, strain the grease but return 2 tablespoons of it to the pot to help cook the vegetables for extra flavor.
When should I start cooking the egg noodles?
Begin boiling the water at the start and drop the noodles in while the cabbage mixture is simmering.
What is the recommended cooking level for the noodles?
The egg noodles should be cooked according to package instructions until they are al dente.
What is used to deglaze the pan?
Use 1/4 cup of white wine to deglaze the pan after the cabbage and onions have browned.
When is the lemon juice added to the recipe?
Freshly squeezed lemon juice is incorporated after deglazing the pan and adding the peas.
How should the capers be prepared?
The 3 tablespoons of capers should be rinsed and drained before being added to the pot.
How do you achieve the golden color on the cabbage and onions?
Increase the heat to high and stir continuously for about 10 to 12 minutes until the vegetables brown.
What is the final garnish for the Savory Cabbage & Noodles?
The dish is finished with freshly chopped flat-leaf Italian parsley and the remaining crispy pancetta.
How much butter is required for the entire recipe?
You will need 2 ounces of unsalted butter, which is used in divided portions.
Is the pot covered while cooking the cabbage?
Yes, cover the pot for the first 10 minutes of cooking the vegetables until the cabbage is wilted and nearly tender.
What type of parsley is best for this dish?
Flat-leaf Italian parsley is recommended for its flavor and texture.
Should the dish be served hot or cold?
This dish is intended to be served hot immediately after tossing the noodles with the mixture.
How much black pepper is used?
The recipe uses 2 teaspoons of ground black pepper, added in two different stages.
What is the inspiration behind this recipe?
The recipe is inspired by haluski, a traditional comfort food made of noodles and cabbage.
What cookware is recommended for this recipe?
A large Dutch oven is recommended for cooking the pancetta and the vegetable mixture.
How much kosher salt is added to the vegetables?
One teaspoon of kosher salt is used to season the vegetables while they cook.