EASY AND QUICK HALUSHKI
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
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
HOLY HALUSKI
Steps:
- Bring a large pot of salted water to a boil for the noodles.
- In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
- Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
- Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
- Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.
HALUSHKI
Make and share this Halushki recipe from Food.com.
Provided by Michele7
Categories Weeknight
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop cabbage.
- Put in a pan with salted water to cover.
- Bring to a boil.
- Cook 5 minutes.
- In the meantime, chop onions and saute in 1 C margarine until tender, approximately 10 minutes.
- Drain cooked cabbage, rinse with cold water, squeeze out the excess water.
- Mix into the cooked onion; add 1/2 C butter, mix and cook until medium browned, approximately 30 minutes, stirring to prevent overbrowning.
- Cook noodles 5-6 minutes.
- Drain; combine with cooked cabbage, mixing well.
- Season with salt and pepper.
HALUSKI (PAN-FRIED CABBAGE AND NOODLES)
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
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
NOODLES, CABBAGE AND ONIONS - HALUSHKI
There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)
Provided by Manami
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Variation #1:.
- Cook broad noodles according to package instructions and drain.
- Cut up cabbage, onions, add butter, garlic and brown sugar and water.
- Cook until cabbage is done, making sure no water remains, 5-7 minutes.
- Pour cabbage over noodles and mix well.
- Add salt & pepper, to taste.
- This is a more rustic looking recipe.
- Variation #2:.
- Cook the noodles according to package instructions and drain.
- Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
- Heat a large pan on medium-high heat.
- When the pan is hot, add butter/oil combo, or 'grease' of your choice.
- When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
- Turn down the heat to medium and cover the pan.
- Let this cook until the cabbage is soft, about 3 more minutes.
- If you want the cabbage browned more, remove the lid and turn up the heat once again.
- Add the butter/oil combination as you need it.
- Add the cooked noodles and serve.
- Variation #3:.
- Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
- Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
- Cook noodles according to package directions, and drain.
- Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
- Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
- Serve.
- *The amount of ingredients you use depends on how much halushki you want to make. Experiment!
JILL'S UKRAINIAN HALUSHKI
Make and share this Jill's Ukrainian Halushki recipe from Food.com.
Provided by dianne71047
Categories One Dish Meal
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon in deep skillet until you have about 1/4 to 1/3 cup grease.
- Set bacon aside for BLT's or nibbling.
- (I add it to the recipe just before serving.) Add onion, and saute over medium heat until almost translucent.
- Add cabbage, about 1/3 at a time, covering pan and lowering heat a bit to prevent scorching.
- Continue until all cabbage is in pan, and cook until limp and tender.
- Add 1/2 to 1 full tablespoon fresh pepper-- salt at the very end-- be reserved with salt-- the cabbage picks up the sodium in the bacon and the cooked noodles.
- Add cabbage mixture to cooked noodles, tossing well to mix.
- Serves about 450 people as a side dish, 6-8 as more of a main course.
Nutrition Facts : Calories 838.1, Fat 31.2, SaturatedFat 9.9, Cholesterol 134.3, Sodium 580.6, Carbohydrate 114.5, Fiber 15.2, Sugar 21.6, Protein 29.9
GUY FIERI'S HOLY HALUSKI
From More Diners, Drive-ins and Dives. Recipe courtesy of Guy Fieri. "One of the most amazing things on Tripe D is getting inspired by people and bringing that inspiration into my own life. Kelly O introduced me to haluski and I will tell you this: ever since then I've made haluski gone wild, with jalapenos, shrimp, and chicken; for fine dining and for lunch." Guy Fieri
Provided by mightyro_cooking4u
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil for the noodles.
- In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
- Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
- Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
- Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.
Nutrition Facts : Calories 233.3, Fat 7.3, SaturatedFat 4, Cholesterol 39.2, Sodium 426.4, Carbohydrate 35.4, Fiber 5.6, Sugar 7.6, Protein 7.5
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