Wednesday, February 5, 2014

What's cookin'? - Sweet Cabbage Haluska

I cook so much Italian food. Sometimes I have to remember my husband's Slovak heritage! He makes awesome halupki (stuffed cabbage rolls) but that's too much work for me! I'll stick to this dish. I can make it several times a year, serving as a side dish alongside pork or kielbasa. You can also serve it as a main dish - it is a wonderful meatless meal!

Sweet Cabbage Haluska
I got the nicest compliment about this last year from my mother-in-law . She was raving about it and said it was "just like I remember from when I was a little  girl"! 

It made me feel so good! But what made her feel good was when I showed her that the recipe I use is from the old Slovak cookbook that she had given to me years ago! She was pleased that I still have it, and that I use it.
Why "mama" is coming out of a treasure chest I'll never know - but one look at this book and you know it is the real deal!


* Cook 8 oz. egg noodles. Drain. Set aside.

* In a large, deep fry pan melt one stick butter.

* Add one chopped onion. Cook until it begins to soften.

* Chop/shred one small head green cabbage. Add to pan.

*Add 1 t. salt, 1 t. sugar. 

* Cook over moderate heat, stirring occasionally, until cabbage is soft and begins to brown.

* Add egg noodles to cabbage.  Stir. Heat throughout.

* Remove from heat. Add 1/4 - 1/2 c cottage cheese. Stir until distributed and most cheese is melted.

(Original recipe says that the cottage cheese is optional and that you can add sauerkraut  instead of cottage cheese)


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