Polish halushki or haluski is a simple delicious traditional dish..
Â I serve this every year at our Christmas Eve Polish Dinner.Â
I will share my recipe for homemade haluskiÂ
but it can be made easily with any purchased pasta -Â
egg noodles, bow tie, egg farvel or what ever shape you choose.
Of course, the made from scratch dumpling like pasta is the best
Â but it is still good with the short cuts.
5 tablespoons milk
2 cups of flour plus enough to stiffen
1 teaspoon salt
1 head green cabbage
1 to two sticks of butter
one medium yellow onion
salt and pepper
Â Â Using a fork, slowly pull the flour into the wet ingredients.
Work to a stiff dough. Â You may need to add more flour.
I use a box grater to form the pasta so I work for a dry consistancy.
If you are using a dumpling maker
Â that drops the noodles directly into the pot,
You will need to have a much softer doughÂ
so add more liquid or even some mashed potato.
After incorporating well, form into a ball and grate into tiny pieces.
Â Allow the farvel to dry at least 15 minutes.Â
Â You can let them dry completely for 24 hours for longer storage.
You can also cut the noodles into strips rather than grate them.
The haluski noodles are cooked in boiling salted water. Fresh haluski takes just minutes, once they float to the top, they are done.
If you are using prepared noodles, follow package directions.
1 head of green cabbage
1 medium onion
1 to 2 sticks of butter
Salt and pepper to taste
Chop and shred the cabbage into thin strips, chop the onion.
Â In a large skillet, melt the butter, saute the onions and cabbage. Â
Season to taste with fresh ground black pepper and sea salt.
Once everything starts cooking, I usually cover the skillet and cook on low heat. Â Cook until the cabbage is soft and lightly carmelized.
Fold in the cooked noodles and heat through. Â The flavors blend over time so this dish is often better on the second day.
I prefer the original version, I am a purist when it comes to my comfort foods but here are some tasty options:
Fry a couple of strips of bacon and crumble themÂ
into the finished dish, you can sub out some of the butter forÂ
the bacon drippings.
Brown sliced keilbassa and add to your finished haluski.
Add some caraway seed to the cabbage while cooking.
Add fresh ground nutmeg to the dough mixture.
Give this a try, easy to do with store bought noodles and a great peasant food dish that is hearty and delicious.
Thanks for visiting,