Haluski - Dumplings and Cabbage
(Cuz Thom is adamant that all REAL SLOVAKS know that only dumplings make it real Haluski !)
2 cups flour,
2 cups potato, finely grated (optional)
1 Tsp salt,
2/3 cups milk.
Mix together. If you don't have a dumpling maker (a pot with holes in the bottom and a turner that squeezes dough through the holes), you will have to drop dumplings by hand. Over a pot of boiling water, use dumpling maker or use a spoon to drop dough into the water. Dumplings should be the size of your finger nail. When they float to the top of water, scoop them out with a slotted spoon. Continue until all dough is used.
fry in butter (with onions if desired) until browned and soft.
Enjoy real haluski!
Note: Some folks add potato to the dumpling dough. Depends on the village the old folks came from.
by Thomas Ponchak
1 lg head of cabbage
2-3 sweet onions
2 sticks real butter
dash of salt and pepper
Cut hard core from the head of cabbage and cut thick veins out.
Coarsely chop onions. Melt 1 stick butter and brown onions in a very large skillet. Season with salt and pepper.
Add cabbage & saute slowly until just tender & browned (about 20 minutes). Add more butter if cabbage is burning. Set aside.
EGG NOODLES :
3 C. sifted flour
1 tsp. salt
Beat eggs slightly, add salt, & stir in enough flour to make a stiff dough. Knead the dough on a lightly floured board, and roll out thin. Let stand about 30 minutes. Cut into 1/2" wide strips. Cook in boiling salted water about 8 minutes. Drain in colunder. Mix noodles with cabbage/onions.
Alternative method: Grandma would make homemade noodles, but in a rush, a bag of store bought noodles will suffice.