Easy And Quick Halushki Food

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

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.

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.

EASY SLOVAK HALUSKI

Steps:

• Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Saute for 10 minutes, stirring often. Add in the pancetta and saute for another 7 minutes. Remove from heat.
• Bring a large pot of salted water to a boil. Cook the egg noodles (or gnocchi) according to package directions. Drain well.
• Add drained noodles (or gnocchi) to cabbage mixture and season with black pepper. Spread crumbled goat cheese over the top and stir gently until melted and everything is combined. Serve hot.

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.

NOODLES, CABBAGE AND ONIONS - HALUSHKI

Steps:

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

HALUSHKI

Steps:

• Finely chop cabbage.
• Put in a pan with salted water to cover.
• Bring to a boil.
• Cook 5 minutes.
• In the meantime, chop onions and saute in 1 C margarine until tender, approximately 10 minutes.
• Drain cooked cabbage, rinse with cold water, squeeze out the excess water.
• Mix into the cooked onion; add 1/2 C butter, mix and cook until medium browned, approximately 30 minutes, stirring to prevent overbrowning.
• Cook noodles 5-6 minutes.
• Drain; combine with cooked cabbage, mixing well.
• Season with salt and pepper.

JILL'S UKRAINIAN HALUSHKI

Steps:

• Fry bacon in deep skillet until you have about 1/4 to 1/3 cup grease.
• Set bacon aside for BLT's or nibbling.
• (I add it to the recipe just before serving.) Add onion, and saute over medium heat until almost translucent.
• Add cabbage, about 1/3 at a time, covering pan and lowering heat a bit to prevent scorching.
• Continue until all cabbage is in pan, and cook until limp and tender.
• Add 1/2 to 1 full tablespoon fresh pepper-- salt at the very end-- be reserved with salt-- the cabbage picks up the sodium in the bacon and the cooked noodles.
• Add cabbage mixture to cooked noodles, tossing well to mix.
• Serves about 450 people as a side dish, 6-8 as more of a main course.

HALUSKI FOR A CROWD

Steps:

• In a large electric roaster (like Hamilton Beach) set on 175 degrees F.
• ,melt 4 sticks butter.
• Coarsely chop cabbage and onions and pack into roaster.
• Roast for 2 hours, stirring every 30 minutes.
• Continue roasting and prepare noodles (one bag at a time) according to package directions.
• With each bag of prepared noodles, add 1/2 stick of butter, salt, celery salt and garlic powder to taste.
• It takes about 1-1/2 hours to prepare and add all of the noodles.
• Continue roasting for 1 additional hour.