Recipe: Halushki Recipes (3) for Chris

GEORGE'S HALUSHKI

My grandmother's gentleman friend used to cook this for me quite often and I really loved it! The sweetness of the cabbage is wonderful. This is also a low cost vegetarian meal. Grill or broil a meat for a balanced supper.

1 head cabbage
1 large onion, chopped
1/2 cup butter
4 medium potatoes, like yukon gold
1 lb wide egg noodles
salt and pepper

Dice entire cabbage and onion and add to pan with butter.

Cook over medium heat until the cabbage is wilted. This will take some time.

Meanwhile, peel and cut potatoes into bite size pieces and boil in a pot of water till soft.

Also, cook egg noodles according to package directions.

Drain the potatoes and the noodles and combine both with the cabbage mixture in a large bowl.

Add salt and pepper to taste.

6-8 servings
adapted from Source: Michelle Kasper

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SLOVAK BANDURKOVO HALUSHKI

2 lg. potatoes, grated
1 egg
1 tsp. salt
About 3 c. flour
1 head cabbage, about 2 lbs, finely chopped
3 tbsp. shortening
2 sm. onions, chopped
1 tbsp. salt
2 tbsp. shortening
1 tbsp. salt

Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes. Put dough on plate. Use knife to scrape off portion at a time into boiling water.
Boil about 15 minutes. Keep stirring to prevent scorching.

Drain in colander. Rinse once with water. Do not let halushki get too cold. Place in bowl.

Have cabbage prepared before halushki is made. Brown onion in shortening. Add cabbage and fry slowly until browned (about 20 minutes). Set aside until ready for use.

Place shortening, onion and salt in skillet. Brown. Pour over halushki. Mix well. Add salt. Add cabbage and mix well again. Serve hot.

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HALUSHKI

This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.

1 1/2 pounds pork chops
garlic powder to taste
salt and pepper to taste
1 onion, chopped
1 large head cabbage, cut into squares
1 pound large egg noodles
1 tablespoon butter

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.

makes 8 servings
Source: unknown