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Video: Guy Fieri makes holy haluski

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    >>> this is "today" on nbc.

    >>> this morning on "today's kitchen," our hot chef is making holy haluski . a polish recipe from guy fieri 's new cookbook. a cruise through america's finest and funkiest joints. guy, nice to see you again.

    >> you have -- you got that out in one breath.

    >> i've never had haluski . i've had a lot of polish cooking but never this.

    >> we're doing our drive-ins and dives. cabbage, onions and egg noodles. i said this can't be that good. when you cook down onions they caramelize. bacon fat .

    >> do i smell a little butter in there, too?

    >> we got a little butter going. i cooked up son pancetta. i'm italian. i made my version, holy haluski . onions, then cabbage. it looks like a lot right now --

    >> it will cook down.

    >> see? this is tag-team cooking. a little bit of carrot. got that bacon fat down there caramelizing onions. little bit of thyme. a little more pancetta?

    >> more bacon fat . judiciously.

    >> more of that on top. throw the lid on. step on down, tour the culinary kingdom with me. this is when it's --

    >> that's a facial right there.

    >> culinary facial? explain why you smell like cabbage for the rest of the day. so move some of this out. crank a little heat. grab that olive oil there. let's sprinkle -- drizzle a tiny bit of olive oil right here. what we'll do now is get in there with a little bit of garlic. little garlic. you like capers? briny little buds.

    >> that's what people call me.

    >> do you open up when you cook?

    >> i do.

    >> you put them in the oil, when you cook them, they kind of pop -- that's exactly the noise i was thinking. you let these open up down here. now if you also take a look at this, when i looked at the haluski , i didn't see enough color. arded a little bit of carrot. it cooks down. the night butteriness of the cabbage. peas. a little bit of acid, little bit of lemon juice . some noodles. get a couple bowls over there. toss it up. you want to go?

    >> sure.

    >> come on, it's your kitchen. doesn't that look dynamite? talk about healthy. if you can do it without the pancetta if you want to make vegetarian version. if you want it to be saucier, add chicken stock . look at that. beautiful color. here's the kicker. they're storming the set! i got to hang out with you more often. we throw a little bit more of that pancetta back on top.

    >> smells great.

    >> that's living, baby.

    >> holy haluski .

    >> that garlic smells great.

    >> let me get a little bit --

    >> will this kick a cold?

    >> this is known to cure all illness.

    >> perfect. good. it sounds good. it looks good.

    >> are you going to get in on this?

    >> mm! it is good. really good!

    >> i think the cabbage is what kind of entices everybody. you got cabbage, onions, garlic, capers. you name it.

    >> you're like the new emeril now on food network . how many shows you got on food network ?

    >> i've got three shows on food network . guy's big bite , diners, drive drive-ins and dives.

    >>> still to come, kathie lee and hoda talking with former child star jodie sweetin .

    >>> plus stretching out your wardrobe with two different ways to wear one item.

TODAY recipes
updated 11/2/2009 10:11:56 AM ET 2009-11-02T15:11:56

Recipe: Guy Fieri's holy haluski

Guy Fieri was inspired by Kelly O's Diner in Pittsburgh. He tasted her haluski — a Polish dish common in Pennsylvania — and had to create his own version. Fieri said he decided to create his own because he loves the haluski's great, simple flavors.

  • Kosher salt
  • 1/4 cup unsalted butter
  • 1/2 pound thinly sliced pancetta, diced
  • 2 large onions, sliced 1/4 inch thick
  • 1 medium head green cabbage, cored and sliced 1/2 inch thick
  • 1 cup carrots, cut in 1/4-inch julienne
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 8 ounces wide egg noodles
  • 3 tablespoons minced garlic
  • 3 tablespoons capers, rinsed and drained
  • 1 cup green peas, preferably fresh, shelled, but can substitute frozen
  • 1/4 cup white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

1. Bring a large pot of salted water to a boil for the noodles.

2. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.

3. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.

4. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.

5. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

6. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.

7. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper.


Serve immediately.

Serving Size

Makes 8 servings


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