This variation on halusky, an eastern European comfort dish, is a delicious fall (or winter) dish. You can make this quicker by cooking on higher heat, but I think the slower cooking brings out the sweetness and makes it that much yummier! It’s very easy, though, and requires little attention. Typically this dish is made with egg noodles (which obviously aren’t plant-based!) so I used some brown rice fettuccine which has a similar feel in your mouth.
- 3 Tbsp Earth Balance (I avoid cooking with oil or Earth Balance, but was flexible tonight for some authenticity; it’s a lot less butter/oil than would normally be in it, at least!)
- 2 large onions, chopped
- 1 large or 1 1/2 small/medium cabbages, chopped
- 3/4 tsp salt, or to taste
- lots of fresh ground pepper
- 1 cup frozen peas, optional – adds some color to an otherwise blah looking dish!
- 14 – 16 oz. brown rice fettuccine
At some point while the cabbage is cooking , start a pot of boiling water for the pasta and cook pasta according to package directions!
In a soup pot, melt Earth Balance over medium heat. Add onions and cook for 10 – 15 minutes, stirring occasionally and reducing temperature if they start to brown on the bottom. Add cabbage and cover and cook another 25 minutes or even more, stirring every now and then, until everything is very soft. Add seasoning and peas. Mix the cabbage mixture with the drained pasta (which I ran under cold water as the package suggested) and serve.