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
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
HALUSKI - CABBAGE AND NOODLES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
Provided by PAgirlgoneSouth
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g
HALUSHKY OR KNEDLIKI
Make and share this Halushky or Knedliki recipe from Food.com.
Provided by Olha7397
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, farina, baking powder, and salt. Mix well.
- Add the butter in small pieces. Crumble the flour mixture with your fingertips to form a coarse meal.
- Add the eggs and milk. Stir until the batter is smooth.
- Bring the salted water to a boil. Using two tablespoons, drop the batter into the boiling water. Cover, and simmer for 8 minutes. Cook 6 to 8 at a time.
- Remove cooked dumplings from the water with a slotted spoon and place them in a buttered ovenproof dish. Keep warm in a slow 250°F oven until all the dumplings and the topping are done.
- To prepare the topping, melt the butter in a skillet. Saute the sliced onions until they are light brown and starting to crisp. Remove from heat.
- Cover the dumplings with the fried onions. Serve accompanied by a bowl of sour cream, if you wish. Yield: About 12 to 15 dumplings.
- Leftover halushky are delicious fried in butter or bacon fat.
Nutrition Facts : Calories 486.1, Fat 26.1, SaturatedFat 15.5, Cholesterol 167.4, Sodium 1562.5, Carbohydrate 52.7, Fiber 2.3, Sugar 4.3, Protein 10.5
HALUSHKY
There are two version of the halushky dumplings that l grew up loving. This version, the more popular of the 2, uses raw pototo in the dough. The second version, used for adding to stews and soups, leaves out the potato.
Provided by Cook Tara K.
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 4 quarts water in large cooking pot and place on high heat. Prepare dough while waiting for water to boil.
- To blender, add cup of water, egg and salt. Turn blender on "high" and add potato chunks a few at a time, blending all untill completely liquified.
- Pour water/potato liquid in large mixing bowl. Add cup of flour and mix with sturdy mixing spoon.
- Continue to add flour slowly until mixture is just slight stiff. It should be sticky and soft, yet firm enough to hold its shape so that it doesn't flow off a large dinner plate. If too soft, it will flow like lava. lt's okay to be too stiff. Dumplings will just have to cook 5 minutes longer.
- The best way to make consistently-sized dumplings is to use a spaetzle/halushky maker. Halushky can be made without the use of a "maker", the way it was done for generations in the old country.
- The manual method involves dumping some of the soft dough onto a large, flat plate. Hold the plate, at a slightly downward slant, on the edge ofthe boiling water.
- Wet a large spoon with the water. (A "large" spoon puts more distance between your and the boiling water!) With the spoon, cut off small pieces of dough (about the.size of a Halls cough drop) and let it plop into the boiling water.
- Continue this process until all the dough has been turned into dumplings. (The wet spoon can be used to push more dough to the edge of the plate to make it easy to cut off the dumplings. The sticky dough won't stick to a vvet spoon.).
- After the last dumplings are in the boiling water, boil for about l5 to 20 minutes.
- Remove from the stove and strain through a colander. Don't rinse.
- Dumplings can be used for various stand-alone halushky recipes or can be added to soups or stews. (lf being added to soups or stews, the dumplings can be cooked directly in the soup or stew without boiling first separately.).
Nutrition Facts : Calories 430.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 46.5, Sodium 95, Carbohydrate 87.8, Fiber 4.6, Sugar 1, Protein 13.1
HALUSHKI
This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.
Provided by Kris
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 44.6 mg, Sugar 5.1 g
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
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