HALUSHKI WITH PAP'S DUMPLINGS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 9
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.
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.
HALUSKI
Haluski is a traditional Polish dish made of fried cabbage and noodles. It's comfort food at it's finest!
Provided by Karly Campbell
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Bring a large pot of salted water to a boil and cook egg noodles according to package directions until al dente. Drain noodles and set aside.
- Add 1/2 cup of butter to a large dutch oven or deep pot over medium heat and cook until melted. Slice the onion and add to the butter. Cook, stirring occasionally, until onions are translucent, about 5-10 minutes.
- Add the remaining 1/4 cup of butter to the pot and melt.
- Chop the cabbage into bite-sized pieces and add to the pot.
- Cook, stirring often, for 5-10 minutes or until cabbage has softened. Add the garlic and cook for 30 seconds more.
- Stir the cooked egg noodles into the cabbage mixture. Season well with salt and pepper.
- Transfer to a 9x13 buttered baking dish and bake at 300 degrees for 30 minutes or until the top is golden brown.
Nutrition Facts : Calories 301 kcal, Carbohydrate 29 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 476 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ELLEN'S SOUTH BEND HALUSKI
It seems everyone makes this differently. Most add ham or Kielbasa. I prefer a meatless version, nothing fancy, just plain old good cooking.
Provided by Ellen Bales @Starwriter
Categories Vegetables
Number Of Ingredients 5
Steps:
- Cook the cabbage in a large pot in boiling, salted water; drain
- Cook the noodles in a large pot in boiling, salted water; drain
- Melt butter in large skillet (I use my electric skillet on medium heat). Add cabbage, which has been chopped as small as you like, and noodles. Season with salt and pepper.
- Fry, stirring often, until both cabbage and noodles are golden brown.
- Serve as a side dish to accompany ham, sausage, or pork; or as a main Lenten dish.
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
GRANDMA'S POLISH "HALUSKI"
This is an Old World thrift comfort food. We used to get home-made Kielbasa sausage when I was young from the butcher at Farmers Market. This is filling and children usually love it. It's what I call a "More" dish. There are many versions of this and I came across a many-ingredient one concocted by Guy Fieri of Diners, Drive-Ins...
Provided by Dutch Reyveld
Categories Pasta
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Chop onion and cabbage coarsely. In a large skillet fry the bacon fairly crisp and discard most of the grease, add the butter and slowly make it brown. THIS is an important part. Cook the onion and cabbage over medium heat in the bacon/butter until it's soft, stirring as necessary to prevent burning. This will take quite a while and reduce by about 1/2. Cook the Kielbasa together with this.
- 2. While the above is cooking, boil the noodles to the instructions, drain well and when the cabbage mix is ready, mix it all together. You can now add the optional sour cream if you like.
- 3. I've added about a cup of well rinsed and drained Sauerkraut at times and liked that as well. Optional.
HALUSKI
From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
- Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
- Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
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
EASY AND QUICK HALUSHKI
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
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
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