Cabbage and dumplings (halushky)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage; about 2 pounds, finely chopped | |
| 3 | tablespoons | Butter |
| 1 | small | Onion; finely diced |
| 1 | Cloves garlic; crushed, (optional) (up to 2) | |
| Salt and pepper to taste | ||
| 2 | larges | Potatoes; finely grated |
| 1 | large | Egg |
| 1 | teaspoon | Salt |
| 3 | cups | All-purpose flour; approximately |
Directions
DUMPLINGS FOR HALUSKY
Sauté onion and garlic in butter. Add cabbage. Season with salt and pepper.
Fry slowly until lightly browned (about 20 minutes). Do not burn! Set aside until ready for use. Keep warm. Dumplings for Halusky: Grate potatoes. Add egg, salt, and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes. Put dough on plate. Use knife to cut off small portion at a time into boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Do not let halushky get cold. Place in bowl. Pour cabbage mixture over halushky. Serve hot.
My girlfriend, does not make her own halushky (dumplings) all the time. She uses a bag of prepared, frozen Italian Gnocchi. These work just as well, if you don’t want to go through all the hassle of making your own dumplings.
Posted to recipelu-digest Volume 01 Number 634 by QueenBerta@... on Jan 29, 1998