Because you can’t have a Halupki recipe without a Haluski recipe, here’s Carla’s version.
Average size cabbage (perhaps soccer ball size or larger)
3/ 4 to 1 lb noodles depending on the ratio you like
2 large onions
1 lb butter (I usually buy the store brand to cut costs slightly)
Salt and pepper
Sugar (trust me!)
Chop onion and cabbage coarsely. Bring large pot of water to a boil. Add cabbage and onion, bring back to boil and boil for 10-12 minutes. We like ours fairly limp. Drain.
Place 3 sticks of butter into large skillet and heat until melted over med high heat. Add cabbage and onion. Toss until butter is well mixed in. (I usually do this in a large bowl then transfer it back to a skillet. Helps keep the stove a bit cleaner.)
Sprinkle 1/2 cup sugar over the noodles and make sure it’s tossed all through. Now comes the part where I can’t be too specific. This goes according to your taste. I usually add about 1 T of salt (sprinkled over the surface) and add pepper till the top of the mixture is fairly well covered. (Not black but pretty heavy). Toss well. Now add about 1 or 2 tea. salt and about the same amount of pepper as before. Toss again. (You only add the sugar once.)
Now you fry turning as it just starts to brown slightly. I can’t give a time on this as I’ve never timed it. You just want to get it a little browned. If it looks like it is getting a bit dry or is isn’t totally drenched in butter (lol) add the other stick. Remove from heat and serve.
The secret ingredient is the sugar. I got the tip from a lady who had made it at her church for years. It really does the trick.