Cook the bacon until crisp. Allow it to cool, and
crumble.
Bring a large pot of water to a boil. Remove the
core of the cabbage, and separate the leaves. Add
the cabbage leaves and cook until barely tender
but still crisp, about 5 minutes. Drain and julienne.
Bring a large pot of water to a boil. Cook the
egg noodles until they are almost done, but are
still a little tuff. Rinse in cold running water.
Melt the butter in a large skillet over medium
heat. Add the onions and carrots, sprinkle on half
of the garlic salt, and let the onions sweat for
about 10 minutes, stirring often. Stir in the cabbage
and cook, stirring all the while, until the onions
and cabbage start to caramelize, about 10 minutes.
Stir in the crumbled bacon, the noodles, the remaining
garlic salt, and the pepper. Let the haluski cook
for about 5 more minutes. Plate it, and top it with
Romano cheese.
Original Source: Watch
Kelly-O's Make Haluski
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