Mertzies Haluski Recipes

SLOVAK HALUSKI

Steps:

• 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.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

HALUSKI - CABBAGE AND NOODLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
• Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
• Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
• Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

MERTZIE'S HALUSKI

Steps:

• 1. Dice in the onion (not real fine) and separately chop the cabbage. Set aside.
• 2. Get your cooking water for the noodles boiling with some whole peppercorns (about 6-10).
• 3. Melt 1 stick of butter in large skillet. Make sure the butter gets frothy & golden. This is gonna give it amazing flavor.
• 4. Add the onions & start getting them to a golden color & tender. Salt & add some Hungarian paprika to the onions. Then, add the cabbage some caraway seeds, & stir and cook through the cabbage.
• 5. Cook the noodles according to directions (don't overcook -- keep them on the firm side). When the noodles are done, take a few spoonfuls of the noodle water & mix in with the onions & cabbage to bind it all together nicely.
• 6. Drain the noodles & add the other stick of butter to the noodle pot. It will start melting because the pot is still hot. Add the noodles & stir. If you didn't use peppercorns, add a generous amount of fresh ground black pepper.
• 7. Mix all together. I like to transfer this to the crockpot then & keep on warm, or you can it immediately. I just find warming it all together for a little bit of time after mixing brings out the flavors. I do add more butter. :)
• 8. Enjoy!

POLISH SAUSAGE AND PIEROGY HALUSKI

Steps:

• Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
• Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
• Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.