This is my take on haluski, a traditional Polish dish made with pasta and cabbage – a perfect weeknight meal because it all comes together quickly. And it’s affordable (uh, cabbage!) that probably uses ingredients that you’ve got hidden away in the fridge and pantry. I’m not Polish, but this dish speaks to me and my eastern european roots. It’s gotta be the cabbage.
I love this dish for its simplicity and versatility. I had only a few slices of salami in the fridge so that’s what I used, but adding in bacon or ham or even some kielbasa would be delicious. You can easily make this vegetarian by leaving out the salami and substituting in some sautéed mushrooms. If you don’t have leeks, just use a regular yellow onion instead. See? Easy and delicious.
pasta with cabbage & leeks
This is a perfect, quick weeknight meal. If you don’t want to use meat, leave it out. I think some sautéed mushrooms would be lovely instead.
250 g short pasta
1/2 t chicken stock concentrate (like Better Than Bullion) or 1/2 a bullion cube, optional
2 T butter
1 large leek
1/2 head of cabbage, roughly chopped or shredded
4 cloves garlic, minced
4 slices of salami (or ham or bacon or kielbasa), diced – optional
kosher salt & pepper, to taste
Cook the pasta according to package directions. Just before the pasta is ready, reserve 1/2 cup of cooking water and mix in stock concentrate, if using. Otherwise, just reserve the water. Drain pasta and set aside.
Meanwhile, wash the leek really well to remove any grit. Slice into thin coins.
Heat a large skillet over medium heat. Melt butter and add in the leek and cabbage along with the garlic and sauté until just wilted. Add the salami and 1/2 cup of the stock/pasta water, if using. Simmer for 10 minutes and then add in pasta. Toss a few times and taste to see if it needs salt (probably not) and pepper (most def!). Makes 2-3 servings.