Halushki.....yum yum yum! How could something so simple and cheap be so good. I love ethnic food and especially love Eastern European dishes. On my recent trip, I bought some huge cabbages, so cabbage dishes are now on the menu! Halushki is just about the best thing you can do with a cabbage. There is a lot of bad Halushki out there so I will show you a very good recipe.
First melt two sticks of butter in a heavy pot.
Slice two onions. I use one yellow and one white. And yes, there is a difference in flavor. When I cook Czech or Polish food I always use white onions.
Saute' the onions in the butter.
You are actually going to be sweating the onions because you want them to turn translucent but not soggy.
As they are sweating, add salt and pepper. I also sprinkle them with Krakow Nights seasoning from Penseys Spices. It is a mixture of salt,black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace and savory.
Then add the sliced cabbage, about 8 cups. Cover and simmer over low heat.
In about one hour it will look like this. You don't want the cabbage to be too soft. It should still have a bit of crunch from the thicker pieces. This is the secret to this dish. Too often you get Halushki and the cabbage is mushy.
Cook some heavy noodles until al dente. Do not overcook the noodles.
Mix the noodles together with the cabbage and there you have it.
It makes me want to polka.
Halushki.....yum yum yum! How could something so simple and cheap be so good. I love ethnic food and especially love Eastern European dishes. On my recent trip, I bought some huge cabbages, so cabbage dishes are now on the menu! Halushki is just about the best thing you can do with a cabbage. There is a lot of bad Halushki out there so I will show you a very good recipe.
First melt two sticks of butter in a heavy pot.
Slice two onions. I use one yellow and one white. And yes, there is a difference in flavor. When I cook Czech or Polish food I always use white onions.
Saute' the onions in the butter. 
You are actually going to be sweating the onions because you want them to turn translucent but not soggy.
As they are sweating, add salt and pepper. I also sprinkle them with Krakow Nights seasoning from Penseys Spices. It is a mixture of salt,black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace and savory.
Then add the sliced cabbage, about 8 cups. Cover and simmer over low heat.
In about one hour it will look like this. You don't want the cabbage to be too soft. It should still have a bit of crunch from the thicker pieces. This is the secret to this dish. Too often you get Halushki and the cabbage is mushy.
Cook some heavy noodles until al dente. Do not overcook the noodles.
Mix the noodles together with the cabbage and there you have it.
It makes me want to polka.
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Have a great day now!
Christer.