Authentic, inauthentic, cabbage noodles, halushki, Russian, Czech, Polish - good grief, who cares? I departed just a bit from this recipe, but the results were tasty, and that's what *I* care about. I didn't use the pork chops, but did use a pan in which I'd just pan-fried some turkey kielbasa for another dish. Added roughly 4 tbsps butter, a chopped onion, and a bag of coleslaw mix. (By the way, there is absolutely no reason you can't use coleslaw mix for this. It's cabbage. Grated. With a very very tiny amount of grated carrot that you won't even notice.) Sprinkled the whole thing generously with garlic powder and cooked, covered, low and slow, stirring more or less regularly, until it was all a deep golden brown; then added salt, pepper, and scant pinches of sugar to taste. Mixed with 6 oz of big fat egg noodles, cooked in salted water, added a bit more butter (yeah, I know), and adjusted the salt and pepper. Highly delicious, and basically the same as Kris's recipe, although I'm giving hers four stars because I prefer my proportions to hers. Make it, eat it, enjoy it - don't worry about what it's called!
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Authentic, inauthentic, cabbage noodles, halushki, Russian, Czech, Polish - good grief, who...