Polish Noodles Food

FRUGAL GOURMET'S POLISH NOODLES AND CABBAGE

Steps:

• Melt butter in large skillet.
• Add onion and sauté until transparent.
• Add cabbage and sauté 5 minutes, or till tender but still crisp.
• Stir in caraway seeds, salt and pepper.
• Cook noodles in salted water as directed on package.
• Don't overcook.
• Drain well.
• Stir noodles into cabbage and add sour cream.
• Cook 5 minutes longer, stirring frequently.

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• 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 and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)

Steps:

• In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
• Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
• Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
• Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
• Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
• If you want to save the noodles for later use, make sure they are completely dry before storing.

POLISH NOODLES AND CABBAGE

Steps:

• Melt the butter in a large skillet.
• Add the onions and sauté until transparent.
• Add the cabbage and sauté 5 minutes or until tender, but still crisp.
• Stir in the caraway seeds, salt and pepper.
• Meanwhile, cook the noodles in salted water as directed on the package. Drain well.
• Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.

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.

KLUSKI EGG NOODLES (POLISH-STYLE PASTA FOR SOUPS)

Steps:

• In a large bowl, whisk flour and salt together. Make a well in the center.
• Fill the well with a whole egg and 2 egg yolks.
• Add a tablespoon of fat. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil).
• Combine all the ingredients with a fork. As soon a soft ball forms, pull the dough off the fork.
• Start kneading the dough by hand. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that's an extreme end). It took me around 25-30 minutes, but I watched my favourite show as I was kneading. :-D
• If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. If the dough appears too dry, add a spoonful of water. Observe the dough, after 20 minutes it should be well kneaded.
• Form a ball and wrap it in cling film. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day).
• Set out a large area to work in. If you have a pasta / pastry board, use it. Dust it with some flour.
• Take the dough out of the fridge and cut it into 3 pieces. Take one piece and cover the rest with the foil (don't let them dry out).
• Place that chosen piece of dough onto the work surface and roll it out. Roll it out as thinly as possible. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it.
• Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. [The width of my kluski noodles was about 0.5 inch (1.25 mm)]. Place the sliced ​​noodles into a bowl and sprinkle them lightly with flour.
• Repeat with the other pieces of dough.
• It's worth picking up the noodles you're already made, and moving them around. That will let noodles dry and will prevent them from sticking.
• Noodles are ready to be cooked. If you prefer to cook them later, here are your options:
• If you're planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Chill in the fridge until you're ready to cook your kluski noodles.
• If you're planning to cook these noodles even later, freeze them instead. Just move them into a freezer-friendly bag, label it with the date and description and place it in the freezer. Consume within 2-3 months.
• Are you hungry now? Great, let's cook kluski noodles straight away. Boil a large pot of water (I use the size of 3 quarts / 3 litres). Add a teaspoon of salt into it, then throw all of the noodles in.
• Stir a little and reduce the heat, so that the water boils gently. Once the noodles start to float (it took 3 minutes in my case), they're cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. It's best to test them empirically, by having a bite. If a noodle is pleasantly soft (yet still firm) - that's the time to drain them all in a colander.
• Serve these kluski noodles in a soup of your choice (e.g. Rosół, Pomidorowa) or treat it just like a regular pasta - add some sauce, cheese, herbs and spices.

POLISH CABBAGE AND NOODLES (LAZANKI)

Steps:

• In a large, cast iron or non-stick skillet, heat onions with 2 Tbsp water over medium-low heat. Cover and cook 30 minutes until dark brown and caramelized, checking frequently and adding water if necessary to prevent burning.
• Add remaining ingredients except noodles and sour cream. Simmer over low heat for 20-30 min, until cabbage is tender.
• Bring some water to a boil in a medium saucepan. Add noodles and cook 7-9 minutes, until al dente. Drain and set aside.
• Remove the cabbage mixture from the heat. Add sour cream and mix thoroughly. Add drained noodles and toss until well mixed.
• Top with a sprinkling of parsley.

EASY KLUSKI NOODLES (POLISH-STYLE PASTA)

Steps:

• Into a food processor, add all the ingredients and pulse until the dough reaches a crumbly texture (about 10 seconds).
• Remove the dough and transfer it to the lightly-floured cutting board or clean countertop.
• Form the dough into a ball, the knead for about 2 minutes until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
• Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
• Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
• To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
• In a large bowl, add flour and salt. Whisk until well-combined.
• Using a spatula, make a "well" in the center of the flour/salt mixture. Add in the egg, egg yolks, and butter into the center. Mix together with a fork until a crumbly dough forms.
• Remove the dough from the bowl and transfer it to the lightly-floured cutting board or clean countertop. Form the dough into a ball, the knead until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
• Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
• Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
• To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!