TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.
Provided by WickedCreations
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g
HALUSHKI
Steps:
- Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
- In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
HOMEMADE HALUSKI WITH CABBAGE AND ONION
Steps:
- Slice the onions and cut up the cabbage in the same fashion.
- Melt butter in skillet. Add cut up onions and cabbage. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. Add cooked dumplings. Toss well, serve hot.
Nutrition Facts :
HALUSKI
Peppery cabbage is the star of our Haluski. A hearty, one-pot meal, loaded with sweet onions, lots of crispy bacon, tender kielbasa, and chewy egg noodles.
Provided by Kathleen
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Cooked the egg noodles in well-salted water according to package instructions; drained. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
- In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
- Brown the Kielbasa in dippings and remove to plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
- Add the onions, garlic, caraway seed, and brown sugar to the skillet and saute over medium-low heat until soft, about 8-10 minutes. Add cabbage, salt, and pepper and saute, stirring often, until cabbage tender but still slightly firm when you bite it, about 8-10 minutes.
- Add the cabbage mixture, the bacon and the Kielbasa to the pasta pot, and toss to combine. Adjust seasoning as need and serve!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 834 kcal, Carbohydrate 55 g, Protein 29 g, Fat 55 g, SaturatedFat 22 g, Cholesterol 171 mg, Sodium 2150 mg, Fiber 6 g, Sugar 7 g
EASY SLOVAK HALUSKI
Haluski is an easy to make one skillet dinner that is full of comfort food flavors and only requires a handful of ingredients. Your family will love this easy dinner!
Provided by Rachel Farnsworth
Categories Main Dish
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 685 kcal, Carbohydrate 63 g, Protein 21 g, Fat 38 g, SaturatedFat 19 g, Cholesterol 139 mg, Sodium 510 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
HALUSKI KAPUSTO (SLOVAK CABBAGE & DUMPLINGS) RECIPE - (4/5)
Provided by sherryl61
Number Of Ingredients 12
Steps:
- Make your dough by grating your potatoes on the smallest shredding option on your cheese grater (I have actually used mashed potatoes as a base also). Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide "pillows" or dough ball sections. Press with tines of a fork into each dumpling (helps hold the sauce). Set aside the cut dumplings until ready to cook. 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. Season with salt and pepper. Saute for 10 minutes, stirring often. Remove from heat. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for approx. 3 minutes each batch. (You can tell they are ready when they float; cook 1 more minute once floating). Remove from the water with a slotted spoon. The cooked dumplings can be combined directly with the cooked cabbage mixture. Serve with mustard!
SLOVAK HALUSKY DUMPLINGS
Steps:
- Gather the ingredients.
- Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
- Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
- Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
- Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
- When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
- Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.
Nutrition Facts : Calories 833 kcal, Carbohydrate 105 g, Cholesterol 75 mg, Fiber 8 g, Protein 39 g, SaturatedFat 9 g, Sodium 2015 mg, Sugar 4 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
HALUSKI (POLISH FRIED CABBAGE & NOODLES)
This authentic Haluski recipe features the traditional combination of pan fried cabbage leaves, pasta noodles, and white onion all deliciously caramelized in plenty of butter
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Main Course Pasta
Time 50m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 428 kcal, Carbohydrate 42 g, Protein 8 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 215 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat/sheep cheese from Czechoslovakia but since its not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side.
Provided by Wicked Creations
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For potato dumplings (Haluski):
- In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly - mixing it into a sticky dough. Set aside.
- Take a large pot, fill it a little over half full with water and add a dash of salt to the water. Boil water on high heat.
- On medium heat in a skillet, fry up the bacon till crisp and then remove bacon from the pan and allow it to drain on paper towels. Cool bacon and then crumble it. Set aside.
- In the meantime, on a small cutting board ladle sized amount of Haluski dough(at a time) and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water and drop the dough into the water. You might want to do this in batches.
- Let each small batch boil till dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
- Strain dumplings out of the water and add them to a large serving bowl. Sprinkle bacon crumbles, handful of brick cheese (or feta)at a time for each layer. Add next layer of dumplings and repeat the layering process as you finish cooking additional batches of dumplings.(approximately four times of layering).
- When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski!
- Optional toppings: Sauerkraut.
- Serve with a warm crusty bread!
Nutrition Facts : Calories 416.6, Fat 27, SaturatedFat 8.9, Cholesterol 85.1, Sodium 538.8, Carbohydrate 31.1, Fiber 2.8, Sugar 0.9, Protein 11.9
AMERICANIZED SLOVAK HALUSKI
I added a twist to our family traditional Slovak meal. This can be served as a side but we usually eat it as the main course. Usually, it's just potato dumplings with cheese and bacon but Americanized. Traditional Haluski has goat/sheep cheese from Czechoslovakia that is not available here in the States, so can be mixed with brick cheese or feta.
Provided by Wicked Creations
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For potato dumplings (Haluski):.
- In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
- Take a large pot, fill it a little over half full with water.
- Add a dash of salt to the water. Boil water on high heat.
- On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
- Cool bacon and crumble.
- Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
- In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
- In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
- Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
- Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
- Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
- Repeat with the remaining batches of dough as they finish boiling.
- Place dumplings into a large serving bowl.
- Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
- Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
- When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
- Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!
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.
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
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