Let’s make a total Polish food comfort classic for these cold, dark January days. This is a riff off of the classic haluski (cabbage and noodles) and the dish my mother made again and again when i was a kid: she would mix together cubed pork loin with potatoes and sauerkraut and would serve over egg noodles. So so delicious, filling and warm. And so incredibly simple. Ready? Let’s make it.
This is almost absurdly simple but you can jazz it up if you’d like by using different flavors of sauerkraut – beet (this will color your dish pink), garlic, dill, etc. I like to keep it simple but I always use cold, refrigerated, fermented kraut – I think it tastes better than the canned stuff, and it’s chock full of probiotics. A win win. It’s also deliciously tangy and flavors the dish like no other!
I typically use a 2:1 ratio of noodles to kraut – sometimes close to 1:1 depending on amount I have and what I am feeling. This is perfect (IMHO!) as is, but you can really up the ante by adding some cooked sliced kielbasa (fresh or smoked!) to the dish. Enjoy this childhood favorite of mine!
inspired by the haluski I ate growing up.
16 ounces/2 cups medium width egg noodles
8-12 ounces/1-1.5 cups sauerkraut, drained
3 tablespoons butter
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Heat a large pot of salted water to boiling and cook egg noodles according to package directions. Drain.
In a large bowl, add the cooked noodles, drained sauerkraut, butter, salt, pepper and garlic powder (if using). Toss together gently.
Serve immediately or cool and refrigerate for up to 4 days.