If you’ve never had a Polish Haluski, it’s essentially stir-fried cabbage and bacon tossed with egg noodles and a few basic seasonings. It’s simple comfort food at its finest. So when St. Patrick’s Day rolled around this year, I figured it would be an interesting Irish twist to give this classic Eastern European dish the Corned Beef & Cabbage treatment. Adding a touch of Better Than Bouillon Baked Ham Base gives it a beautiful, tasty kiss and, to make things even more lucky, I give you the option to take it further by dressing it up as a cheesy casserole, Reuben-style.
This post is sponsored by Better Than Bouillon/Summit Hill Foods
Watch The Video!
Prepare The Noodles
Sauté Away
The Secret Flavor Bomb Ingredient
Putting It Together
To Reuben-ify Into a Casserole
The Taste Test
Corned Beef & Cabbage Casserole (Haluski)
If you've never had a Polish Haluski, it's essentially stir-fried cabbage and bacon tossed with egg noodles and a few basic seasonings. It's simple comfort food at its finest. So when St. Patrick's Day rolled around this year, I figured it would be an interesting Irish twist to give this classic Eastern European dish the Corned Beef & Cabbage treatment. Adding a touch of Better Than Bouillon Baked Ham Base gives it a beautiful, tasty kiss and, to make things even more lucky, I give you the option to take it further by dressing it up as a cheesy casserole, Reuben-style.
Ingredients
- 12-ounce bag wide-ribbon egg noodles, cooked separately according to package instructions for "al dente" (I do this before I even begin the recipe and rinse in a colander in the sink with cold water until called for)
- 4 tablespoon (1/2 stick) salted butter
- 14-ounce bag coleslaw mix (shredded cabbage) or half head of cabbage, chopped (see Jeff's Tips below)
- 1 heaping teaspoon Better Than Bouillon Baked Ham Base
- 1 pound corned beef or pastrami, sliced into bite-sized pieces
- 1/2 teaspoon garlic salt
To Reuben-ify
- 1 cup Russian or Thousand Island dressing
- 5 slices Swiss cheese, kept whole or ripped into small pieces
- 1/2 cup sauerkraut, drained (optional)
Instructions
- Cook the egg noodles according to the package instructions, drain through a colander in the sink, and let them rest there for the time being. We'll come back to them shortly.
- Set a 4.5-5 quart sauté pan over medium-high heat. Add the butter. Once melted, add the cabbage and sauté for 2 minutes.
- Add the Better Than Bouillon Baked Ham Base and sauté for another 3 minutes.
- Add the corned beef or pastrami and sauté for 2 minutes more.
- Add the drained egg noodles to the pan along with the garlic salt and toss until combined. Kill the heat. Serve as is or...
- To Reuben-ify the Haluski, add the Reuben ingredients over medium-high heat and toss until the cheese is melted. Kill the heat and serve.
Jeffrey's Tips
You can really use any flavor of Better Than Bouillon you wish and add more of it to your liking, if desired. Add more to taste in Step 4 after adding the garlic salt.
I find using a bag of coleslaw mix is easiest for the cabbage as it saves you time chopping and is the perfect size and amount. But if you want more substantial chunks of cabbage, you can chop half a head instead, to your liking. The sauté time just may take a little longer if the chunks are larger.
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