For everyone who is making Halushki. The key to the dish is the caramelization of the cabbage. This cannot be rushed. My Mother described the color as that of a camel hair coat. When the cabbage turns this color it becomes sweet. Same for the onions. They must cook long and slow in order to release their sugar. I use one or two sticks of butter, yum.
The noodles are any Pennsylvania Dutch type very large egg noodles. Plenty of salt and pepper to taste. Grilled sausage or wurst that is not too heavy is great with this dish.
I am from Pittsburgh and of Irish and German ancestry, but everyone loves the ethnic dishes and most everyone knows how to cook multi culturally. Hope this helps!
The noodles are any Pennsylvania Dutch type very large egg noodles. Plenty of salt and pepper to taste. Grilled sausage or wurst that is not too heavy is great with this dish.
I am from Pittsburgh and of Irish and German ancestry, but everyone loves the ethnic dishes and most everyone knows how to cook multi culturally. Hope this helps!
MsgID: 039850
Shared by: Joyce - Seattle WA
In reply to: Recipe: Cabbage and Noodles
Board: International Recipes at Recipelink.com
Shared by: Joyce - Seattle WA
In reply to: Recipe: Cabbage and Noodles
Board: International Recipes at Recipelink.com
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