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 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!
FIREHOUSE HALUSKI
This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread.
Provided by FireChef
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
- Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
- Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 722 calories, Carbohydrate 68.5 g, Cholesterol 225.1 mg, Fat 38.8 g, Fiber 12.6 g, Protein 27.5 g, SaturatedFat 14.1 g, Sodium 752.7 mg, Sugar 17 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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