This is a traditional Polish dish made with fried cabbage and egg noodles. The meal derives from a Slovak potato dumpling dish served with sheep’s cheese called bryndzové halušky. Eaten throughout Central and Eastern European cuisine, haluski may refer to the dish itself or just the dumplings. Haluski is often eaten in the United States during the religious season of Lent and is known as comfort food.
Recipe Servings: 4
+ 30 minutes resting
- Combine the flour and salt in the bowl of a food processor, pulsing one or two times to thoroughly combine.
- Add the eggs and process until the dough forms a loose ball, adding water or flour as needed to achieve the desired consistency.
- Place dough onto a floured surface and knead by hand until it forms a smooth ball.
- Sprinkle with flour, cover with a kitchen towel, and let rest for 30 minutes at room temperature.
- Slice the dough into sections, rolling each out to 1/16-inch thickness.
- Cut the egg noodles in 2 x ½ -inch strips, dust with flour, and set aside.
- In a large pot, bring water to a boil, adding a teaspoon salt.
- Place the noodles in the boiling water a few at a time, stirring to prevent clumping. Cook for 2–4 minutes, until done, then drain.
- In a large Dutch oven, melt 6 tablespoons of butter over medium heat, then add the onion and cabbage and season with a generous pinch of salt.
- Cook 15–20 minutes, until the cabbage is browned and tender. Add salt to taste.
- Add the cooked noodles, tossing to coat.
- Add the remaining 2 tablespoons of butter and season with black pepper as desired.
For Egg Noodles:
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