Grandmas Polish Haluski Food

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

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!

HALUSKI

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.

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.

GRANDMA'S POLISH "HALUSKI"

Steps:

• 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.
• 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.
• I've added about a cup of well rinsed and drained Sauerkraut at times and liked that as well. Optional.

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.

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.