Haluski with a Kick

If you have ever had the traditional haluski you will notice that this is nothing like it. I took the traditional noodles and cabbage and adding my spin to it. I grew up eating something that I call "hot noodles" and when I decided to try to make haluski I decided to combine the two. After St. Patrick's Day I still had half a head of cabbage and since my husband and I are not a fan of the vegetable, I had to figure out a way to incorporate it into a dish without having to taste it. So if you are like us and have extra cabbage left over from the holiday, this is a good way to use it. I personally use Frank hot sauce since I find that it has good flavor and is sweet as well as a little spicy but by all means use what you like. This is a really easy throw together dish that is also pretty cheap to make. Oh and if you feel like you left the noodles on the heat too long, you didn't. You want the noodles to have some crunch to them.

• 4 c. cabbage, chopped
• 1/2 lb egg noodles
• 1 link turkey kielbasa, sliced
  
• 1 large onion, sliced
  
• 1 Tbsp. garlic powder
• 1-2 Tbsp. hot sauce
• 2 Tbsp. oil
  

1. Cook noodles for about 8 minutes slightly under al dente in a large pot.
2. Meanwhile in a large pan saute onions and kielbasa in 1 Tbsp of oil until transparent over medium heat. Once cooked transfer to a big bowl and cover with foil to keep warm.
3. Drain pasta and add a Tbsp of oil to the same pan that you cooked the onions and kielbasa in. Once oil is hot add the noodles to the pan, sprinkle garlic powder over top and let sit for 5 minutes, then flip over the noodles. Continue to flip every 5 minutes until the cabbage is done cooking.
   
4. Meanwhile boil the cabbage in the same pot as the onions until tender, about 15 minutes.
5. Drain cabbage and add everything back into the pan with the noodles. Add in the hot sauce. Cook on medium heat until everything is warmed through.