HOLY HALUSKI
Steps:
- Bring a large pot of salted water to a boil for the noodles.
- 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.
- 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.
- 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.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- 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.
- 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 remaining pepper. Serve immediately.
HALUSHKI
Steps:
- Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
- In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
SLOVAK HALUSKY DUMPLINGS
Steps:
- Gather the ingredients.
- Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
- Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
- Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
- Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
- When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
- Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.
Nutrition Facts : Calories 833 kcal, Carbohydrate 105 g, Cholesterol 75 mg, Fiber 8 g, Protein 39 g, SaturatedFat 9 g, Sodium 2015 mg, Sugar 4 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
HALUSHKI
This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.
Provided by Kris
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 44.6 mg, Sugar 5.1 g
SLOVAK HALUSKI
Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!
Provided by LilBunny
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
- Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 50.3 g, Cholesterol 77.5 mg, Fat 14.2 g, Fiber 6 g, Protein 10.2 g, SaturatedFat 8 g, Sodium 122.1 mg, Sugar 6.6 g
HALUSKI (POLISH FRIED CABBAGE & NOODLES)
This authentic Haluski recipe features the traditional combination of pan fried cabbage leaves, pasta noodles, and white onion all deliciously caramelized in plenty of butter
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Main Course Pasta
Time 50m
Number Of Ingredients 6
Steps:
- Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
- Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
- While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
- Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
- Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
- If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
- Serve immediately, and enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 42 g, Protein 8 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 215 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREG'S HALUSKI
Make and share this Greg's Haluski recipe from Food.com.
Provided by Greg K
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Remove outer leaves from cabbage.
- Remove core from cabbage.
- Cut cabbage in half and cut each half into eighths.
- Rinse cabbage to clean, drain water.
- Place cabbage in large pot filled with water and cook on medium-high boil stirring regularly (add water once or twice as it boils away).
- Cook 2 packages of bacon in frying pan while cabbage boils and set aside when finished, (keep bacon grease to add later).
- When cabbage is getting soft and almost finished, approximately 90-120 minutes, in a second large pot boil 10cups water plus 1tsp vegetable oil.
- Add 1 bag of egg noodles to boiling water and cook for 6 minutes.
- Drain noodles.
- Drain cabbage.
- Crumble bacon.
- Combine noodles, cabbage, bacon, bacon grease, 1tsp salt, and 1tsp pepper in large bowl and mix well.
- Enjoy!
Nutrition Facts : Calories 717.6, Fat 53.7, SaturatedFat 17.6, Cholesterol 113, Sodium 1264.8, Carbohydrate 38, Fiber 4.3, Sugar 4.4, Protein 20.7
HALUSKI
This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)
Provided by Vicki Tryan Jordens
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
- Meanwhile, put on large pot of water to boil.
- Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
- In a large bowl, gradually mix flour with potato mush until loose batter is formed.
- Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
- Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
- Gently stir, so they don't stick.
- After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
- Drain sauerkraut in colander, under cold water, squeezing out excess.
- Add sauerkraut, cooked bacon and onion to dumplings.
- Mix gently.
- Salt and pepper to taste.
- (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).
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