Description
This Whole Food Plant Based nod to the Hungarian dish called Haluski (Cabbage and Noodles) is a healthy, delicious dish. Our Vegan Hungarian Cabbage and Noodles is an easy one-skillet wonder that is full of comfort food goodness and powerhouse veggies. Sweet onions, nourishing carrots, vibrant red bell peppers, hearty navy beans, earthy cabbage and tasty noodles are cooked in a savory and flavorful broth that will make this dish a new family favorite.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 cup yellow onions, fine dice
- ½ cup carrots, grated
- ¼ cup red bell pepper, fine dice (optional) *
- 5 cups green cabbage, shredded
- 1 Tablespoon tamari *
- 2 Tablespoons minced garlic
- 1 cup vegetable broth *
- 1 cup water (or broth)
- 1 Tablespoon almond butter
- 2 Tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar (+/-)
- ¾ cup cooked navy beans (optional)
- 6 oz. GF pasta (or pasta of choice)
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 bay leaf
- ½ teaspoon dried crushed thyme leaves *
- ½ teaspoon dried oregano
- ¾ teaspoon sweet paprika (+/-) *
- ¼ teaspoon smoked paprika (+/-) *
- ¾ teaspoon sea salt (+/- to taste) *
- ¼ teaspoon black pepper (+/-) *
Optional Toppings:
- Sprinkle sweet paprika
- Fresh chopped parsley
Instructions
- Fill a medium stock pot full of water to boil for cooking the pasta. Cook according to package directions, then drain and rinse with cold water to remove any excess starches, set aside.
- Measure out the Spice/Herb ingredients into a small bowl, mix well, set aside.
- In the meantime, in a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, red bell pepper, and grated carrots, sauté over medium-high heat until the onions begin to soften, approximately 5 to 7 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the shredded cabbage and tamari, continue to sauté for several minutes or until the cabbage starts to wilt. Add 2 tablespoons of water to enhance the cabbage wilting process.
- Add the minced garlic, stirring constantly one minute. Then add all the remaining ingredients, including the Spice/Herb mix (except the cooked pasta). Do not add the cooked pasta yet. Simmer the cabbage mixture over low heat for 7 minutes or until the cabbage is tender.
- Place the cooked pasta in with the cabbage mixture and simmer over low heat for several minutes. Then remove from the stove, cover with a tight-fitting lid, and allow to sit undisturbed for 5 minutes to allow the flavors to develop and marry. After 5 minutes, discard the bay leaf and serve with an extra sprinkle of sweet paprika and freshly chopped parsley.
Notes
*Tips for Success:
Almond Butter: When adding the almond butter, push all the larger ingredients to the sides of the pan to create a well, then add the almond butter into the well and whisk. This will allow the almond butter to dissolve into the broth. You can leave the almond butter out of the recipe, but the flavor will change, and you will have to ramp up in other areas to compensate for this.
Sitting Time: Don’t skip the sitting time when the dish is finished. The flavors are not fully developed until the dish has been removed from the stove. The sitting time begins as the dish is no longer piping hot. It needs the extra time to develop the flavors and allow the pasta to absorb some of the liquid.
Pasta Amount: It is always tempting to add more pasta than the recommended amount but using more than 6 oz. will suck up all the liquid and the dish will be drier than desired. This is not a saucy or super “brothy” dish. It has just enough liquid to coat the pasta and feel moist. We used Delallo Gluten Free Fusilli (Brown Rice is the only ingredient). You can use any pasta you wish, just don’t use more than 6 oz.
Cooking the Pasta: If you can’t time the completion of the pasta at the same time the cabbage dish is ready, then cook the pasta first and set it aside until ready. You don’t want to evaporate too much of the cabbage broth while waiting for the pasta to be cooked. We cook the pasta first and set it aside.
Cabbage: Make sure the cabbage is tender before adding the cooked pasta. Taste test for tenderness.
Vegetables: We recommend prepping all the veggies first before beginning the recipe.
Notes Continued:
*Red Bell Pepper: The red bell pepper is totally optional. We only added it to add some color to the dish. It isn’t the prettiest, but it is very tasty.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
*Sweet and Smoked Paprika: If you like a smokier dish, add a bit more smoked paprika. If you enjoy sweet paprika, add a tiny bit more.
*Black Pepper: We had varying opinions on the amount of black pepper. Most family members enjoyed a tiny bit more than ¼ teaspoon. You can always sprinkle more on individual servings if unsure.
*Apple Cider Vinegar: We had varying opinions on the amount of apple cider vinegar. If you enjoy more tang, then add 2 teaspoons of apple cider vinegar (or more).
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4-5 Servings
*Storage: Refrigerate and use within 5 days.