Monday, February 13, 2006

HALUSHKA (Cabbage and Noodles)

Yeah - I know its close to the last recipe. Not in content but in name. This is one we eat during lent. Not really diet food either. This stuff sticks to your ribs and fills your tummy. Just remember - it tends to creep up on you. Its possible to eat way too much before you realize you should have quit a few noodles ago. "I can't believe I ate the whole thing" kind of feeling.

As an aside, I recommend using the bow-tie noodles. I've tested it often, believe me.

(Cabbage and Noodles)
  • 1 large head of cabbage (grated very fine)
  • 3 large onions, chopped
  • 1 lb. butter or margarine
  • salt
  • pepper
  • sour cream (optional)
  • 2 boxes bow tie noodles

In a large skillet, melt butter and begin sauteing onions. Do not fry onions until brown but until they become translucent.

Add cabbage and stir continuously.

Add salt and pepper to taste.

Cook the cabbage and onions until the cabbage is well done but not browned. Be careful not to burn cabbage. If it is too dry, add more butter.

Meanwhile, boil the bow tie noodles until done and drain.

Add the cabbage mixture to the noodles and toss.

Compliment the dish with sour cream if you like.

Note: (from cookbook contributor) My grandmother used bow tie noodles, but any egg noodles can be substituted. See above.



Dustin said...

Are you sure about the 1# of butter. We made tonight and used 1/2 stick of butter. I think with 1# it would have nearly been deep fried.

Hepsiba said...

We LOVE Halushka at our house!

You are right-- Halushka is so delicious that if one is not being mindful, you can eat too much and not realize it until you've pushed your plate away.

We use wide egg noodles. My great and great-great matriartical line has only ever use regular cabbage. The homemade yogurt (no sour cream) is placed on the table and used along with homemade Belgian country bread.