HALUSKI, TRADITIONAL & GLUTEN FREE
Have some cabbage you need to use up and a package of egg noodles in the pantry. Well alrighty then, let's cook up a happy side dish! I first tried this dish as a teenager and had to learn how to make it. My kids' Nanny taught me how to make this. You can make it with or without bacon, or kielbasi. I usually use bacon. (I didn't...
Provided by Megan Todd
Categories Other Main Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a large cast iron skillet, or a non stick skillet will work great too. Melt two tablespoons of butter over medium high heat, add optional bacon (or Kielbasi if using) and cook until crisp. Remove from skillet and place on paper towels to drain off excess fat.
- 2. Meanwhile, In a separate pan, prepare egg noodles or gluten free tangliatelle noodles as per package directions. Cook al-dente, do not over-cook. Drain and rinse with cold water. Set aside. ** For GF, I bring water to a boil, add noodles and boil 3-4 minutes. Then turn off heat and cover. Stir every minute or so. They cook fast and tend to over-cook quickly. When they reach al-dente, drain, and rinse with cold water quickly to stop the cooking process. This method works very well to prevent soggy GF noodles.
- 3. In the skillet you prepared the bacon in, drain all but 3-4 tablespoons of bacon grease. (If you didn't use bacon or kielbasi, just use the full amount of butter to begin this step.) Add remaining butter & Heat again over medium heat. Add the cabbage, onions, & carrots to the pan & season with fresh grated sea salt and pepper to taste. Cook over medium heat, stirring frequently to cook down cabbage. When cabbage has softened and cooked down, increase heat to high and cook until cabbage, onions, and carrots are slightly browned or golden. Add garlic, & cooked egg noodles or GF noodles and continue to cook until noodles are heated through and slightly golden, stirring constantly. Add crisp bacon last and toss with cabbage/noodle mixture to mix thoroughly. Add additional fresh cracked sea salt and pepper to taste. Garnish with fresh parsley and serve. ** This photo is the traditional haluski with egg noodles. Recipe photo is that of the Gluten Free, vegetarian version.
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
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 (PAN-FRIED CABBAGE AND NOODLES)
Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.
Provided by IHeartDogs
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8
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