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Variation #1:
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Cook broad noodles according to package instructions and drain.
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Cut up cabbage, onions, add butter, garlic and brown sugar and water.
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Cook until cabbage is done, making sure no water remains, 5-7 minutes.
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Pour cabbage over noodles and mix well.
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Add salt & pepper, to taste.
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This is a more rustic looking recipe.
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Variation #2:
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Cook the noodles according to package instructions and drain.
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Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
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Heat a large pan on medium-high heat.
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When the pan is hot, add butter/oil combo, or 'grease' of your choice.
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When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
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Turn down the heat to medium and cover the pan.
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Let this cook until the cabbage is soft, about 3 more minutes.
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If you want the cabbage browned more, remove the lid and turn up the heat once again.
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Add the butter/oil combination as you need it.
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Add the cooked noodles and serve.
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Variation #3:
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Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
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Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
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Cook noodles according to package directions, and drain.
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Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
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Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
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Serve.
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*The amount of ingredients you use depends on how much halushki you want to make. Experiment!
