Friday, March 23, 2012

Guest Post: Halushki

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Hi all. It’s Amy’s mom again. Since I am half Italian and half Czechoslavakian (Austrian Hungarian, Polish or whatever was the "good" country at the time according to my mom), I love to make both Italian and Slavic recipes. Besides pastas, sauces, pizzas and meats, we also had halushki (cabbage & noodles), halupki (stuffed cabbage), kielbasa, nut roll, poppyseed roll, and pierogies. We all had a very diverse palate.

This recipe for halushki is so easy because there are no real measurements- it’s all according to taste and eye. If you like more cabbage, get a bigger head. If you like more onions, add another. The secret is LOTS of fresh ground black pepper. Enjoy!

Note from Amy: The pictures don't have any pepper on them, but like my mom said...add lots!!

Printable Recipe

  • 1 small head green cabbage, cut into thin strips
  • 2 large onions, the sweeter the better, sliced into strips
  • 1/2 cup canola oil
  • 16 oz. wide egg noodles
  • Lots of fresh black pepper
  • Parmesan cheese, optional

Heat oil in a large pan. Add cabbage & onions. Keep turning until caramelized. That’s the trick. If they’re not caramelized enough, it doesn’t taste the same. Add more oil if necessary so that it’s not too dry. Add pepper as you go along.

In the meantime boil water and cook noodles.

When cabbage mixture is ready, add noodles (or vice versa, whichever pan is larger). Add more pepper and serve. Some of my kids add Parmesan cheese- the best of both worlds.

*Don’t tell anybody but it’s good even cold right out of the fridge! Yummy!!!!

Source: SK's Mom

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