Two Pan Haluski Recipes

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)

Steps:

• Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
• While noodles are cooking, melt butter in large deep skillet over medium-low heat.
• Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
• Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
• Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
• Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
• Adjust seasoning if necessary and serve hot.

HALUSHKI WITH PAP'S DUMPLINGS

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.

EASY AND QUICK HALUSHKI

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.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

HALUSKI

Steps:

• Chop up the cabbage and onions. Shred the carrot.
• Now, place your butter in a large saute pan and add your cabbage, onions and carrots. Sauting them for about 10 - 15 minutes or so. While this is cooking prepare the noodles as directed. (forgot to take a pic of this w/o the noodles added).
• When noodles are cooked, drain water and then add them directly to your saute pan. I like stir this around in the pan but I also like to let it sit just a little bit, so that the noodles get a little browned on one side and just a touch crispy. (Hope that makes sense). I just love it that way.
• Salt and pepper to taste and now it's ready to eat!

TWO-PAN HALUSKI

Steps:

• Heat a large wide skillet over high heat while you slice your bacon (yes, the entire pound) into 1/2 wide pieces. When the pan is hot, break up the bacon into the pan and let it cook. When it is about half done you will want to drain or skim the pan of drippings--but reserve it, don't throw it away!
• Continue to cook the bacon until done and crisping, then remove it to drain on paper towels and add the remaining drippings to your reserve.
• Lower the heat to medium/medium-high and add two tablespoons of your reserved drippings back to the large skillet.
• As this heats, prep your onion. The goal for this dish is to chop your onion and cabbage into thin strips that will mimic the size and shape of the noodles you're using. Once you have your strips, add them to the skillet, and toss to coat.
• Add water to a large stock pot and place over high heat to bring to a boil.
• Prep the cabbage. Quarter the cabbage, remove the core, and slice into THIN strips. As you finish chopping each quarter, add it to the skillet with the onions and lightly toss or turn to combine.
• When all of the cabbage is in, sprinkle LIGHTLY with salt and pepper (you will later be adding in that bacon--remember that it will be salty). You will need to cook the cabbage mixture over medium heat for 10-15 minutes, stirring/turning occasionally, until the cabbage reaches your desired level of tenderness. I like mine rather crisp and probably only cook about 8 minutes.
• Is that second pot boiling yet? When it is, take a break from stirring the cabbage to add your bag of noodles to it and cook according to package directions.
• Drain your finished noodles--leave them there in the strainer for a minute. Return the large pot to the (off but still) hot burner and add the 2 tablespoons of butter and 2 tablespoons more of your reserved bacon drippings. Pour half of the onion/cabbage into the large pot, then the strained noodles, then the other half of the onion/cabbage, then ANOTHER 2 tablespoons of the bacon drippings (indulgent? -- yes) Top with the cooked bacon and toss to combine.
• Consume.