Pared-down Polish haluski: Cabbage and Noodles

Tri-coloured noodles with turkey bacon and cabbage in a white ceramic ramakin

I am not Polish. My family’s background is primarily English and Irish. But as I had a step-great-grandfather who was Hungarian and thoroughly enjoyed Polish foods, I learned to love perogies. I still remember standing on a kitchen chair at my great-grandfather’s home with Nanny, my great-grandmother, helping her make perogies. My job was to cut the dough using an upturned glass to cut perfect circles.

I loved her perogies. And although I hadn’t really had much in the way of Polish or Hungarian food since, I think I simply “got a taste for it” when I was a small child  thanks to my great-grandfather’s love of these potato and cheese dumplings.

Is this posting about perogies? Nah. But it’s about another Polish dish: haluski. From what I understand, this is a dish that is typically made with egg noodles, bacon of some description or another, onions and shredded cabbage and it’s all sauteed up together. I first saw it on Diners, Drive-Ins and  Dives and have seen Guy Fieri’s version of haluski online. But  when I first saw it on Triple D, I thought that I just had to try it.

Unfortunately, again, I cannot eat anything with onion in it right now. So I thought that maybe I could make my own rendition of this, without the onion. I know that it wouldn’t be authentic at that point and that it probably couldn’t even be called haluski at that point, but I don’t cook for others’ tastes — I cook for my own. Here’s what I did…

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A different type of breakfast/brunch

bacon-wrapped asparagusWhen I was trying to come up with something for breakfast for myself, I found that I was rather stumped. The last couple of eggs in the fridge had gone bad, so an omelet was out of the question (although I remember now that I do have some of that ‘egg beaters’ product in the back of the fridge which is likely still okay). I twittered my frustration, saying I had some asparagus in the fridge I wanted to use with cheese in an omelet but, alas, had no eggs.

Within minutes, a friend tweeted back, suggesting wrapping the asparagus in bacon and sauteing them in a pan. Brilliant! We had this at a sushi place just a week before, so I don’t know why I didn’t think of it. The only problem was: I had no real bacon. All I had was turkey bacon that I had bought on one of my ‘health kick runs’ through the grocery store more recently.

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