Gluten-Free, Dairy-Free Haluski (Cabbage + Pasta)
Russia has exceeded all my expectations by far! The American media does not represent the true Russia—the people are welcoming and hospitable, the landscape is vast and beautiful, the cities are easy to navigate, the architecture is incredible, and the food is goooooood!!
Borscht, honey cake, blini…just to name a few. However, Eastern Europe is know for its love and cabbage and that is something you can definitely sign me up for any time. In fact, I can’t resist sharing one of the best simple, delicious and rustic dinners, even though it’s technically a Polish dish.
Caramelized onions and cabbage tossed with noodles and chicken meatball chunks. Topped with a dollop of vegan sour cream. It’s tastes like a deconstructed pierogi. And nothing is better than that. Try it, you wont regret it.
GLUTEN-FREE, DAIRY-FREE HALUSKI (CABBASG + PASTA)
- 4 tbsp of vegan butter substitute
- 2 cups of onion, diced
- 1 1/2 lbs green cabbage, cored and cut into strips
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 6 oz gluten-free egg noodles (like Jovial Gluten Free Traditional Egg Pasta)
- 1 (12 oz) package of Aidells caramelized onion chicken meatballs or similar
- Dairy-free sour cream (like Tofutti), optional
- Melt butter in large skillet over medium heat.
- Add onions and sauté for 2 minutes before adding cabbage, salt and pepper.
- Cover and reduce to medium heat for 10 minutes.
- Meanwhile, cook noodles according to package directions.
- On a third burner on medium heat, empty contents of chicken meatball package into medium skillet. Allow meatballs to slowly heat through. (Aidells are already fully cooked and can be heated in the microwave, but I prefer a little crispness added by heating them on the stove.)
- When cabbage is tender, add the drained noodles. Set cover aside.
- Heat mixture thoroughly before seasoning to taste with additional salt and pepper.
- Top with a dollop of sour cream and serve immediately.