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
BACON & CHEDDAR SAUSAGE HALUSHKI
One of our favorite weeknight meals! Hearty, easy, quick to fix, and wonderful with homemade mashed potatoes! A homestyle meal that everyone will enjoy! (Leftovers reheat nicely in the microwave, too!)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Pasta
Number Of Ingredients 9
Steps:
- Grill (or cook) sausages according to package directions. (I like to grill them over lower heat for a longer amount of time). When done, slice 1/3" thick, or as you like, into a bowl. Cover and set aside.
- Snip bacon into small pieces with kitchen scissors into a large frying pan and sauté over medium heat until crisp, stirring often, about 10 minutes. Add onion and garlic, and sauté with bacon until onion is softened and translucent, about 5 more minutes. Set aside leaving the bacon drippings in the pan. Add sliced cabbage, salt, pepper, and toss. Cover until needed.
- Bring a large pot of salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but al dente, about 18 minutes if using Reames. Drain well. Scrape bacon and onion mixture (with the drippings) into the pot you used to cook the noodles, add butter, and cook and stir cabbage until coated with drippings. Cover pot and cook cabbage over medium-low heat, about 15 to 18 minutes, or until cabbage is tender. Stirring occasionally. Gently stir in noodles and sliced, grilled sausages.
- Turn heat down to low and heat through, about 1 more minute, folding gently. Taste and adjust seasonings as you like. Serve with my homemade mashed potatoes if you'd like.
- NOTE: *If you're like me, and bake (or fry) your bacon when you buy it and save the grease, use 4 strips cooked bacon, snipped into pieces, and 2 Tbl. bacon grease. Cook the onion and garlic in the bacon grease and add the already-cooked bacon when you add the cabbage.
EASY AND QUICK HALUSHKI
Polish dish combining bacon, fried cabbage and egg noodles.
Provided by Laura Burger Pozdol
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g
HALUSKI AND SAUSAGE
Haluski.....my friend's grandmother was Polish and she made a cabbage noodle dish like this. I loved it. It is rich, buttery, bacony and totally pasta-ey. I found this sausage and thought, "Why can't I put this all together?" Brilliant...the combination of flavors suits us perfectly. I used Chicken Hatch Green Chile Smoked...
Provided by Sherry Blizzard
Categories Pasta
Time 1h50m
Number Of Ingredients 6
Steps:
- 1. Dice bacon. Fry until tender-crisp...not crunchy. Add 1/2 head of chopped cabbage. Season with salt and pepper. Cook on medium low......meanwhile
- 2. Fire up the grill. Cook your sausage. I used Chicken Hatch Green Chile with Mozzarella Cheese Smoked Sausage I scored at Sam's Club.....I used 3....
- 3. Boil the egg noodles and drain. Do not rinse. Add the noodles to the cabbage. Add in the 4 tablespoons of butter and mix until melted and buttery. Bury your sausages in the cabbage noodle mix and keep in a warm oven if not serving immediately.
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