Best Mertzies Haluski Recipes

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

Steps:

• Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
• Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
• While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
• Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
• Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
• If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
• Serve immediately, and enjoy!

MERTZIE'S HALUSKI

Steps:

• 1. Dice in the onion (not real fine) and separately chop the cabbage. Set aside.
• 2. Get your cooking water for the noodles boiling with some whole peppercorns (about 6-10).
• 3. Melt 1 stick of butter in large skillet. Make sure the butter gets frothy & golden. This is gonna give it amazing flavor.
• 4. Add the onions & start getting them to a golden color & tender. Salt & add some Hungarian paprika to the onions. Then, add the cabbage some caraway seeds, & stir and cook through the cabbage.
• 5. Cook the noodles according to directions (don't overcook -- keep them on the firm side). When the noodles are done, take a few spoonfuls of the noodle water & mix in with the onions & cabbage to bind it all together nicely.
• 6. Drain the noodles & add the other stick of butter to the noodle pot. It will start melting because the pot is still hot. Add the noodles & stir. If you didn't use peppercorns, add a generous amount of fresh ground black pepper.
• 7. Mix all together. I like to transfer this to the crockpot then & keep on warm, or you can it immediately. I just find warming it all together for a little bit of time after mixing brings out the flavors. I do add more butter. :)
• 8. Enjoy!

HALUSKI AND KIELBASA (CABBAGE AND NOODLES)

Steps:

• Boil the egg noodles in salted water until just al dente, drain, rinse and set aside.
• In a large frying pan or Dutch oven, melt 1 to 2 tablespoons butter or oil, and cook onions until soft.
• Add the kielbasa, and cook until just browned. Remove to a plate, cover, and set aside
• Add the cabbage, and cook until slightly soft.
• Mix in the egg noodles, adding butter as you go, and cook until warm and heated through. Stir in cooked kielbasa, and add more butter, if needed
• Season with salt and pepper, to taste

EASY AND QUICK HALUSHKI

Steps:

• Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

SLOVAK HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
• Mix noodles and cabbage together in a serving bowl; season with salt and pepper.

HALUSHKI

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
• Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
• In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
• Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.