Cabbage and Noodles (Vegan Polish Haluski)

Cabbage, beans and noodles is the ultimate comfort, delicious, budget-friendly wholesome family meal that will easily become a firm family favourite.

Course Dinner, Lunch

Cuisine Polish

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings

Calories 545

Author Jacq

large non-stick pan (can use a Wok), with a lid or heat-proof plate that fits the pan for cooking cabbage mix
Large saucepan/ dutch oven pan for cooking noodles

580 grams cabbage 1 head of cabbage, (weight is after the hard inner stalk is removed) this recipe used savoy cabbage but any type is perfect, shredded or rough chopped
180 grams onion 1 medium-large, rough chopped
2 tablespoons vegan butter or margarine such as Flora dairy-free
2 teaspoons garlic powder can replace with 4 cloves fresh fine diced garlic or tablespoon of garlic puree
250 millilitres vegan chicken stock or regular vegan vegetable stock
400 grams tagliatelle pasta noodles or similar, break up each nest of noodles into smaller parts (but not too small!)
1 can white kidney beans or other white bean such as butter beans, cannellini, etc. One 400g (14oz) can, drained or 240g cooked beans

Heat 2 tablespoons of vegan butter in a pan over a medium heat. Add the onion and cook for 5 minutes. Stir frequently.
Tip in the cabbage. It will look like a lot of cabbage but it will soon break down!
Mix the onion through the cabbage. Stir the cabbage frequently and cook for 10 minutes.
Next sprinkle in two teaspoons of garlic powder and pour in one cup (250ml) of vegan chicken stock. Give everything a good stir.
Pop a lid over the cabbage and cook for a further 10 minutes or while the noodles are prepared.

Tip in the noodles and drained canned beans into a large pot and cover with water. Sprinkle some salt into the water.
Cook the noodles or pasta according to the package instructions.
Once cooked, drain the cooking liquid and return the noodles and beans to the pot.

If the cabbage is ready before the noodles are simply leave the cabbage off the heat but pop a lid over the pan to keep warm.
Melt an extra tablespoon of vegan butter through the cooked cabbage mix and season with salt and pepper to your liking.
Tip the cabbage mix into the noodles and stir well. Taste the seasoning and add more to taste.
Sprinkle or mix through most of the parsley. Keep some separate to sprinkle over each portion. A few paprika or red pepper flakes is also a tasty garnish.
Serving with a scoop of vegan mayonnaise or vegan sour cream is particularly nice.

Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Leftover noodles and cabbage can be stored within a covered container in the refrigerator for up to 3 days.
Or frozen for up to 3 months. Although the texture of the pasta may not be the same after freezing.
To reheat leftover cabbage and noodles place in a non-stick pan along with half to three quarters of a cup of veggie stock or water (or a mix of both) and reheat until piping hot. Stir the cabbage and noodles frequently.
Mix through a handful of fresh parsley once reheated.
Leftovers are tasty reheated and served on a slice of toasted/grilled bread for next days lunch.
For gluten-free cabbage and noodles choose a gluten-free pasta shape (link to gluten-free pasta above within the ingredient list) and a gluten-free veggie stock.
Do try to source some vegan chicken flavoured stock as it does add a lot of flavour. If you are in the UK try source some meat free chicken OXO cubes which are usually for sale in Asda.
On an oil-free diet? Replace the vegan butter with some veggie stock to cook the onions and cabbage. At the end of cooking mix a tablespoon of white miso paste through a quarter cup (60ml) of hot water until smooth-ish (you don't want lumps of miso as they do taste quite strong!).
White miso paste can be found in Asda (UK) or instead simply mix a few tablespoons of nutritional yeast flakes through the finished cabbage and noodles.