Haluski

• cabbage↗1

  green, core removed and leaves separated

• butter↗4 ounces

  unsalted

• onions↗2

  Spanish, julienned

• salt↗1 tablespoon

  garlic, divided

• bacon↗1 lb

  sliced, cooked, drained, and crumbled

• noodles5 cups

  egg, wide, cooked al dente and rinsed in cold water

• black pepper↗1 teaspoon

  freshly ground

• cheese↗1⁄2 cup

  Romano, grated

Step-by-step instructions

1. 1

   Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.

2. 2

   Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.

3. 3

   Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.