Recipes from Metzenseifen
|Halushki (or Halushka)|
Sent by: James O'Hara, VA, USA
1 medium sized head of cabbage, either common green or Savoy
1/2 pound (500 grams) butter
1 large yellow onion
2 pound (1 kilogram) broad egg noodles
Salt and pepper to taste
Cut cabbage into eight wedges and remove the core. Cut wedges crosswise into half inch strips. Chop onion into small dice. Melt butter in a large skillet and saute the onion until soft. Add shredded cabbage, cover skillet and cook over medium until cabbage is tender, stirring occasionally. Meanwhile, cook noodles in boiling salted water until al dente. Drain noodles and add to skillet when cabbage is tender. Stir, season with salt and pepper, (and possibly paprika) and serve.
The recipe above was normally served as a side dish with the evening meal. However, it was sometimes prepared as an entrÃ©e for lunch by adding two or three browned bratwurst or kielbasa, sliced into half inch rounds, or diced smoked ham. It can be fortified even more by adding a can of drained and rinsed red (kidney) beans during the last few minutes in the skillet.