Haluski Cabbage & Noodles
6 oz. thick-cut bacon, sliced into 1″ pieces
(For a heartier bite, swap the bacon for Polish kielbasa or your favorite smoked pork. Andouille, chorizo, and pancetta make great alternatives.)
6 Tbsp. unsalted butter, divided
1 large onion, quartered and sliced
1 small (~1 ½ lbs.) Red Dog green cabbage, quartered and sliced into thin strips
2 cloves garlic, sliced
9 oz. wide egg noodles
2 tsp. freshly ground black pepper
1 tbsp. lemon juice
In a large, high-sided cast-iron skillet over medium heat, cook the bacon, stirring occasionally, until it begins to render and crisp, about 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the fat in the skillet (there should be about 2 to 3 tablespoons left).
Add 3 tablespoons of butter to the bacon fat and cook over medium heat. Once the foam has subsided and the butter has completely melted, reduce heat to medium-low and add the onion and a large pinch of salt. Cook the onion until soft and beginning to brown, about 10 minutes. Add cabbage and another pinch of salt, stirring to ensure the cabbage is evenly coated with fat.
Increase heat to medium-high and continue to cook, stirring often, until cabbage has wilted and started to caramelize. The cabbage will be ready when it’s reduced in volume by half, about 12 minutes.
While the cabbage mixture cooks, prepare the egg noodles. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook noodles according to package directions until al dente. Reserve ½ cup of pasta water before draining.
When cabbage is cooked, make a well in the center of the pan. Add the garlic and cook for 1 minute. Add noodles, reserved pasta water, remaining 3 tablespoons butter, pepper, a pinch of salt, and reserved bacon to the cabbage mixture. Gently stir to combine until the butter is completely melted. Drizzle with lemon juice and season to taste before serving.