Haluske
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
FROM: CATHY HARNED
Anyway, my mother recently wrote down for me my grandmother's haluske recipes, and I thought you might like to have them. These are authentic, no doubt about it, as they were my Czech grandmother's.
Hope you enjoy these recipes from the Mesarchik/Slifko clan! If you get any Czech recipes, I'd sure love to see them. Version #1 - Haluske with Cabbage (pronounced "Halushke") Brown one chopped onion in lard or margarine. (My grandmother would have used lard, but margarine's a little healthier:) Chop about 3 cups of cabbage and add to the onion. Fry slowly until brown and tender (about 45 minutes), in a closed pan. Stir occasionally. Meanwhile, cook approximately four peeled medium-sized potatoes which you've cut into small chunks.
While the potatoes are cooking, grate two other potatoes. Add about one cup of flour to the grated potatoes. The mixture should be soft and spongey. Drop small amounts from a teaspoon into boiling water.
(Use a large kettle.) Cook dumplings until they rise to the top, plus five more minutes. Drain well. When potatoes and dumplings are done, combine them with the cabbage. Add salt and pepper to taste. Version #2 - Haluske with Cottage Cheese Eliminate the cabbage in the above recipe, and the previous potato measurements. Instead, grate two potatoes, add flour, and proceed with cooking as in Version #1.
Drain. Meanwhile, brown one stick of butter or margarine with one-half of a finely diced onion. Watch the butter/oleo carefully, so that it doesn't burn. It will begin to have very small bubbles on the surface when it's nearly done. Remove from heat. Pour over haluske.
Add one cup of dry (farmer's?) cottage cheese or one cup drained regular cottage cheese. Add a small amount of salt. Note: Both recipes improve in flavor by refrigerating them for one day after they are prepared and before using.
Submitted By PAT STOCKETT On 12-19-94