ADVERTISEMENT
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
- Read Replies (22)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Assorted
Side Dishes - Assorted
- Barbecue-Flavored Sweet Onion Rings (oven-fried)
- Cranberry Orange Relish
- Lentil and Spinach Casserole
- Spiced Peaches - Thank you manyhats, for your recipe:-)
- Pilot House Fried Green Tomatoes and Low-Country Seasoning Mix
- Braised Watercress
- Cold Sesame Noodles (using tahini, served cold)
- Sweet Onions Roasted with Bacon, Balsamic Vinegar and Herbes de Provence
- Bourbon Spoonbread
- Honey-Roasted Parsnips with Sweet Potatoes and Apples
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!