Moms Haluski Recipes

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CABBAGE AND NOODLES - HUNGARIAN HALUSKI



Cabbage and Noodles - Hungarian Haluski image

Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.

Provided by Sally Humeniuk

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil, (divided, plus more during saute')
2 tablespoons butter, (divided)
4-6 ounces mushrooms, (white or cremini, sliced)
1 large onion, (diced or sliced thin)
2 cloves garlic, (smashed and rough chopped)
½ head green cabbage, (sliced into 1/2" slices (more if desired))
½ teaspoon garlic powder
½ teaspoon onion powder
8 ounces egg noodles, (I used homemade style. Gluten free linguine is excellent too)
1 teaspoon salt, (plus more during serving if needed)
¼ teaspoon black pepper, (more if desired)
½ cup peas, frozen or fresh
2 tablespoons flat leaf parsley, (minced)

Steps:

  • Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
  • In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
  • Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
  • Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
  • At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
  • Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.

Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

HALUSKI (POLISH FRIED CABBAGE & NOODLES)



Haluski (Polish fried cabbage & noodles) image

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

8 oz wide egg noodles (uncooked)
8 tbsp butter
1 small white onion (roughly chopped)
1/2 large head of cabbage
salt & pepper (to taste)
crisp, crumbled bacon (optional)

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

HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)



Halushki Recipe (Traditional Ukrainian Dumplings) image

This traditional Ukrainian halushki recipe consists of tender dumplings tossed with crispy bacon and sautéed mushrooms and onions. The epitome of Eastern European comfort food!

Provided by Natalya Drozhzhin

Categories     Main Course

Time 50m

Number Of Ingredients 11

5 cups flour
1 tsp salt
4 eggs
1 cup lukewarm water
150 g Unsalted Butter (for dough)
3 tbsp Unsalted Butter (for sautéing veggies + dumplings)
1 lb fresh mushrooms
1 onion
1 cup bacon pieces
1 tbsp salt (adjust to taste)
1 tsp ground black pepper (adjust to taste)

Steps:

  • Prepare ingredients for the recipe.
  • Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
  • Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
  • At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
  • Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
  • Gather the topping ingredients.
  • Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
  • Stir in bacon pieces, sauté for 5 minutes.
  • Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 13 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 1197 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

HALUSHKI



Halushki image

Provided by Food Network

Categories     side-dish

Yield about 8 to 10 servings

Number Of Ingredients 12

1 recipe dumpling dough, recipe follows
4 tablespoons butter
2 cups julienne onions
Salt
Freshly ground white pepper
1 pound cottage cheese
1 tablespoon finely chopped parsley leaves
2 cups water
2 teaspoons vegetable oil
1 egg
1 teaspoon salt
3 to 4 cups all-purpose flour

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.

HALUSHKI WITH PAP'S DUMPLINGS



Halushki with Pap's Dumplings image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 eggs
3 ounces milk
Salt and pepper
8 ounces (2 sticks) butter
1 large yellow onion, cut into medium dice
1 head savoy cabbage, cut into medium dice
2 tablespoons Hungarian paprika
12 ounces smoked ham, cut into julienne strips

Steps:

  • Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
  • Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
  • Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

HALUSHKI



Halushki image

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

1 ½ pounds pork chops
garlic powder to taste
salt and pepper to taste
1 onion, chopped
1 large head cabbage, cut into squares
1 pound large egg noodles
1 tablespoon butter

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

EASY AND QUICK HALUSHKI



Easy and Quick Halushki image

Polish dish combining bacon, fried cabbage and egg noodles.

Provided by Laura Burger Pozdol

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 30m

Yield 6

Number Of Ingredients 5

1 pound bacon
1 onion, diced
1 (16 ounce) package egg noodles
1 head cabbage, sliced
salt and ground black pepper to taste

Steps:

  • Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
  • 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.
  • Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g

MOM'S HALUSKI



Mom's Haluski image

This is my mom's family recipe. Handed down from mother to daughter, and now it's my turn. It's a very basic recipe, just potatoes, cabbage and butter. Careful not to burn the butter.

Provided by Cereal_Chicken

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

3 -4 potatoes, peeled and chopped
1 -2 egg
flour
1 head cabbage, chopped
1 lb margarine (my grandmother uses Parkay)
salt, to taste
ground pepper, to taste

Steps:

  • Put a large pot of water on the stove to boil.
  • Fry the cabbage in a large skillet, Season with salt and pepper, Fry until brown and cooked, Cover to keep warm.
  • In a food processor, blend potatoes until liquid (You may have to do it in batches, it's ok if the potatoes turn brown).Add the eggs then.
  • Add flour until stiff (so that a spoon will stand up when placed in it).
  • Place a small amount of the potatoes on a plate and push spoonfulls off the edge of the plate into a pot of boiling water.
  • Allow dumplings to boil until the float (about 10 min).
  • Cook the margarine in a saucepan until dark brown (browning the butter) Careful not to burn it, you will smell it if you do.
  • Mix cooked cabbage and dumplings together and drizzle with the brown butter.

HALUSKI



Haluski image

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

4 potatoes
1 egg
2 -3 cups flour
1 dash salt
1 can sauerkraut
1 large onion
1 lb bacon

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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