June 5, 2007

Halushki for Everyone!


Halushki is of Polish origin. This basic recipe can be spiced to your liking and the type of noodles you use is entirely up to you. We rotate between pierogies, wide egg noodles, "halushki noodles" and bow-tie pasta (which is what we used this time).

The ingredients are very basic. 1 large chopped cabbage and 1 1/2 large white onions chopped.


Saute onions in a stick of butter. At the same time, steam cabbage. After cabbage is steamed (but not too limp!) and onions are translucent, add cabbage to the onions.


Add 1/2 stick of butter, salt, freshly ground pepper, garlic powder and garlic salt (all to taste). Cook over medium heat until it is light golden brown. At that point, it's finished. Spoon over your choice of noodles.

This dish is chock full of flavor. It's also very flexible- you could have it as a side dish or a main dish. You could have some kielbasa or bratwurst on the side or not. There are many things you could add to give it some color, but we like it this way. Nothing fancy, just plain good...and the eggs.

7 comments:

nunu said...

I'm sure all of Cutler Bay smells really pretty after you guys eat this meal...

Arties32 said...

Very funny- yes, it actually smells great when it's cooking, it's heating up the leftovers in the kitchen at work that doesn't help me win friends...until they taste it :)

The Cookbook Junkie said...

My first trip to your blog and I'm sold! How could I not love it when one of my favorite foods is at the top of the page?

Arties32 said...

Hi Cookbook Junkie, nice to hear from another halushki fan!! When you have a chance, I'd like to hear what your recipe variations are. Thank you!!

The Cookbook Junkie said...

We don't usually make halushki. Where I grew up (and my parents still live) many of the churches have picnics or festivals in the summer. They last a few days and they have food, games, music. Almost all of them serve their version of halushki. Sometimes it's good, sometimes it's great.

My husband's grandmother makes it too so I don't really need to make it. I have made it but it takes about a month to get the smell of frying cabbage out of the house!

I like to caramelize the onions and cabbage well, sometimes even just adding a touch of brown sugar. I prefer it with a wide egg noodle if the noodles aren't homemade. Just salt and pepper for seasoning. A little cottage cheese mixed in is great too.

nunu said...

I didn't mean the food smells good...i meant the aftermath that results from eating it.

Arties32 said...

Thanks, you are very funny. Ha ha.