A Pittsburgh tradition from Polish & Slovak heritage... Both of which are in my own ethnic composition. My Slovak grandmother likes to make her Haluski with anisette seeds (and her pizzelles too), and my Polish grandmother opts for sauerkraut over fresh cabbage. Here’s my take on one of my all-time favorites.

NOTE: For a vegan alternative (and healthier!) eliminate the butter and use just enough olive oil to caramelize the onions, then add a drizzle more oil whenever the mixture seems dry. But don’t tell Grandma I said that!

1 - 1 1/2 stick of Unsalted Butter
2 medium Onions, sliced
1 head Cabbage, sliced 1/2 inch thick
2 lbs. fresh Pappardelle Noodles
Salt & Pepper

Melt one stick of the butter in a large, heavy pot over medium heat. Add the onions and saute until beginning to soften.

Reduce heat to medium-low, cover and allow to soften for 20-30 minutes more, until clear and glistening. Do not allow to brown. Add cabbage to the pot and stir. Season with S&P.

Increase heat to medium, cover pot and allow to steam for 30 minutes, stirring occasionally. Meanwhile, boil pasta in heavily salted water and then drain. Add hot noodles to the cabbage and onion mixture, stir, season to taste. Add remaining butter if desired, to taste.