Two Pan Haluski Recipes

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HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!

Provided by PAgirlgoneSouth

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)



Haluski (Pan-Fried Cabbage and Noodles) image

Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.

Provided by IHeartDogs

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups wide egg noodles
1/2 cup butter
2 cups sliced sweet onions, about 1/8 inch thick
2 teaspoons brown sugar
6 cups cabbage, sliced thin
1 teaspoon caraway seed (optional)
1/2 teaspoon salt
pepper

Steps:

  • Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
  • While noodles are cooking, melt butter in large deep skillet over medium-low heat.
  • Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
  • Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
  • Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
  • Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
  • Adjust seasoning if necessary and serve hot.

Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8

AMERICANIZED SLOVAK HALUSKI



Americanized Slovak Haluski image

I added a twist to our family traditional Slovak meal. This can be served as a side but we usually eat it as the main course. Usually, it's just potato dumplings with cheese and bacon but Americanized. Traditional Haluski has goat/sheep cheese from Czechoslovakia that is not available here in the States, so can be mixed with brick cheese or feta.

Provided by Wicked Creations

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup flour
2 eggs (beaten)
4 potatoes (small, peeled and pureed)
1/2 teaspoon baking powder
1 pinch salt
1 lb bacon
1 vidalia onion, chopped
6 slices smoked provolone cheese
1/4 cup chives (fresh, chopped)
salt and pepper

Steps:

  • For potato dumplings (Haluski):.
  • In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly, mixing it into a sticky dough. Set aside.
  • Take a large pot, fill it a little over half full with water.
  • Add a dash of salt to the water. Boil water on high heat.
  • On medium heat in a skillet, fry up the bacon until crisp; remove bacon from the pan and allow it to drain on paper towels.
  • Cool bacon and crumble.
  • Keep bacon fat in the skillet for caramelizing onions and frying up dumplings.
  • In the same skillet, caramelize chopped onions on low heat. This should take about 30 to 45 minutes, occasionally stirring. When they are done, drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside. Keep the same skillet to fry the dumplings.
  • In the meantime, on a small cutting board, ladle Haluski dough and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water; drop the dough pieces into the water. You might want to do this in batches; a ladle sized amount of dough pieces at a time.
  • Let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
  • Strain dumplings out of the water and add them to a medium bowl to drain for a moment.
  • Take each batch and add them to the skillet. Add a little bacon fat over the dumplings and fry on both sides on medium heat until brown.
  • Repeat with the remaining batches of dough as they finish boiling.
  • Place dumplings into a large serving bowl.
  • Sprinkle bacon crumbles, two slices of cheese, a Tablespoon of caramelized onions at a time for each layer.
  • Repeat the layering process as you finish cooking additional batches of dumplings - frying in the pan, layering into the large serving dish with bacon, onions and cheese until full batch is done (approximately four layers).
  • When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
  • Serve as is or add Kielbasa on the side, or slice up Kielbasa and mix it in with Haluski!
  • Garnish with sprinkles of freshly chopped chives on top, add a dollop of sour cream to each serving and serve with a nice warm crusty bread!

TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat/sheep cheese from Czechoslovakia but since its 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.

Provided by Wicked Creations

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup flour
2 eggs (beaten)
4 potatoes (small, Peeled And Pureed)
1/2 teaspoon baking powder
1 pinch salt
1 lb bacon
2 cups brick cheese (shredded)
salt and pepper

Steps:

  • For potato dumplings (Haluski):
  • In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly - mixing it into a sticky dough. Set aside.
  • Take a large pot, fill it a little over half full with water and add a dash of salt to the water. Boil water on high heat.
  • On medium heat in a skillet, fry up the bacon till crisp and then remove bacon from the pan and allow it to drain on paper towels. Cool bacon and then crumble it. Set aside.
  • In the meantime, on a small cutting board ladle sized amount of Haluski dough(at a time) and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water and drop the dough into the water. You might want to do this in batches.
  • Let each small batch boil till dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
  • Strain dumplings out of the water and add them to a large serving bowl. Sprinkle bacon crumbles, handful of brick cheese (or feta)at a time for each layer. Add next layer of dumplings and repeat the layering process as you finish cooking additional batches of dumplings.(approximately four times of layering).
  • When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
  • Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski!
  • Optional toppings: Sauerkraut.
  • Serve with a warm crusty bread!

Nutrition Facts : Calories 416.6, Fat 27, SaturatedFat 8.9, Cholesterol 85.1, Sodium 538.8, Carbohydrate 31.1, Fiber 2.8, Sugar 0.9, Protein 11.9

EASY AND QUICK HALUSHKI



Easy and Quick Halushki image

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

1 pound bacon
1 onion, diced
1 (16 ounce) package egg noodles
1 head cabbage, sliced
salt and ground black pepper to taste

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



Haluski image

This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)

Provided by Vicki Tryan Jordens

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 potatoes
1 egg
2 -3 cups flour
1 dash salt
1 can sauerkraut
1 large onion
1 lb bacon

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!).

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