Best 9 Moms Haluski Recipes

CABBAGE AND NOODLES - HUNGARIAN HALUSKI

Steps:

• Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
• In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
• Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
• Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
• At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
• Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

Steps:

• Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
• Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
• While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
• Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
• Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
• If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
• Serve immediately, and enjoy!

HALUSHKI RECIPE (TRADITIONAL UKRAINIAN DUMPLINGS)

Steps:

• Prepare ingredients for the recipe.
• Place the flour and salt in a large bowl. Make a little well in the middle. Place whisked eggs, water, and melted butter into it. Using a fork, work the ingredients together to form the dough. Finish up combining the ingredients by hand until you get a smooth, even texture.
• Divide the dough into eight even pieces. On a floured surface, roll each piece into a long string. Dice each string into small pieces.
• At this point, you can either freeze the raw dough for later use or move onto the next step to cook them.
• Bring a pot of salted water to a boil. Toss in the raw dumplings and boil them until they float to the top.
• Gather the topping ingredients.
• Dice mushrooms and sauté them in a buttered skillet for about 5 minutes. Dice the onions and add them to the skillet, cooking them until softened. Season with salt and pepper.
• Stir in bacon pieces, sauté for 5 minutes.
• Place dumplings into a nonstick skillet and add in sautéed mixture and butter. Cook until they turn golden brown.
• Serve immediately and enjoy!

HALUSHKI

Steps:

• Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
• In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

HALUSHKI WITH PAP'S DUMPLINGS

Steps:

• Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
• Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
• Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

HALUSHKI

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
• Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
• In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
• Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• 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.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

MOM'S HALUSKI

Steps:

• Put a large pot of water on the stove to boil.
• Fry the cabbage in a large skillet, Season with salt and pepper, Fry until brown and cooked, Cover to keep warm.
• In a food processor, blend potatoes until liquid (You may have to do it in batches, it's ok if the potatoes turn brown).Add the eggs then.
• Add flour until stiff (so that a spoon will stand up when placed in it).
• Place a small amount of the potatoes on a plate and push spoonfulls off the edge of the plate into a pot of boiling water.
• Allow dumplings to boil until the float (about 10 min).
• Cook the margarine in a saucepan until dark brown (browning the butter) Careful not to burn it, you will smell it if you do.
• Mix cooked cabbage and dumplings together and drizzle with the brown butter.

HALUSKI

Steps:

• Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
• Meanwhile, put on large pot of water to boil.
• Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
• In a large bowl, gradually mix flour with potato mush until loose batter is formed.
• Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
• Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
• Gently stir, so they don't stick.
• After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
• Drain sauerkraut in colander, under cold water, squeezing out excess.
• Add sauerkraut, cooked bacon and onion to dumplings.
• Mix gently.
• Salt and pepper to taste.
• (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).