Best Polish Noodles Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• 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 and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

POLISH CABBAGE NOODLES

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
• Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

GRANDMOTHER'S POLISH CABBAGE AND NOODLES

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
• Gently stir bow tie pasta into the ham and cabbage and heat through.

FRUGAL GOURMET'S POLISH NOODLES AND CABBAGE

Steps:

• Melt butter in large skillet.
• Add onion and sauté until transparent.
• Add cabbage and sauté 5 minutes, or till tender but still crisp.
• Stir in caraway seeds, salt and pepper.
• Cook noodles in salted water as directed on package.
• Don't overcook.
• Drain well.
• Stir noodles into cabbage and add sour cream.
• Cook 5 minutes longer, stirring frequently.

POLISH KLUSKI - FRESH HOMEMADE NOODLES

Steps:

• 1. In a big mixing bowl, mix together all ingredients with your hands.
• 2. Mix until hard (yet pliable) dough forms. If gets really wet, add little bits of flour to keep it workable. (10-15 minutes). Dough will not be very smooth at this point.... work it out until it is smooth.
• 3. Separate dough into two round balls. Turn out onto floured surface and let them rest for 5 minutes.
• 4. Working with one of the dough balls, roll it out on a floured surface (don't forget to flour your rolling pin). Roll it until thin but firm enough for you to pick up the whole sheet (roll for about 15 minutes until about 1/8 in. thick).
• 5. Set first sheet aside and roll out the second dough ball.
• 6. Set the sheets somewhere so they can "dry". You don't need to hang them like you sometimes see in pictures or movies. You can leave one on the rolling board and one on the table or clean countertop... Let them rest and dry for about 15 minutes.
• 7. Time to cut the noodles! Cut dough into strips about 3-4 in. wide. Then, stack those strips, and working from the shorter end, and using a SHARP knife, cut your noodles into small strips.
• 8. Put cut noodles into lightly-floured bowl. Get your water boiling. When ready, boil noodles until they rise to the top. (This will be quicker than when you boil the packaged noodles from a box).
• 9. Enjoy fresh noodles with anything... here we gobbled them up with a tiny bit of butter, tiny bit of sugar, fresh crumbled farm cheese and berry jam...
• 10. ... and with orange marmalade...!

HALUSKI (POLISH BACON, CABBAGE AND NOODLES)

Steps:

• 1. Prepare egg noodles according to package directions, drain. Shred cabbage into strips.
• 2. Chop bacon into pieces and brown in large skillet.
• 3. Add cabbage and sautee until softened. Add noodles and butter. Stir until butter is melted.

KLUSKI (POLISH NOODLES AND SAUERKRAUT)

Steps:

• 1. Add a can of sauerkraut and 1 can water to pot and bring to a boil. Turn heat down to simmer and cook for about an hour until sauerkraut is tender.
• 2. While the sauerkraut is cooking, boil noodles according to package directions.
• 3. Remove salt pork from rind and dice. Put in hot skillet and fry on medium heat until pork is brown and drippings are rendered. Remove pork and discard, keeping the drippings.
• 4. Drain sauerkraut well and return to pot. Add drained noodles gradually until you have a good equal mix. Add a little pork drippings and stir.
• 5. Stir gently and cook on low heat. Add more drippings if needed. Add salt and pepper to taste, AFTER tasting sauerkraut. simmer on low heat for about 1/2 hour stirring frequently, until flavors are blended. Serve hot with Kielbasa or smoked ham.

POLISH NOODLES

Steps:

• Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
• Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

POLISH STYLE CABBAGE AND NOODLES

Steps:

• Parboil cabbage in water to cover for 10 minutes drain.
• Cook and drain noodles according to package directions; add the drained noodles and onion to cabbage. Cook until cabbage is tender.
• Season to taste with salt and pepper. Stir in cottage cheese and heat until the cheese melts and mixture is creamy. Serve.
• This is a meatless main dish or side dish.

POLISH LAZANKI - CABBAGE, ONION AND NOODLES

Steps:

• 1. Melt one stick of butter in pan. Slice onion into thin strips and add to pan.
• 2. Carmelize onions; keep covered and on low to low/medium heat, stirring every 5-7 minutes until onions are carmelized and a rich brown color..this will take at least 40 minutes. These were mine after 25 minutes.
• 3. These were mine after 45 minutes.
• 4. I let them go for another 5 minutes. Perfect.
• 5. Transfer onions to metal bowl; cover and set aside.
• 6. Roughly chop mushrooms.
• 7. Add the broth to pan; keep on low-medium heat.
• 8. Stir in mushrooms. Cover and let saute until all liquid in the pan has been absorbed (about 15-20 min). Stir every so often. They should look like this when ready.
• 9. Transfer mushrooms to onion bowl.
• 10. Wash and roughly peel / chop cabbage into large pieces. Add to pot with water to cover cabbage. Cover pot and bring to a low boil. Boil until cabbage is tender; about 10 minutes.
• 11. Drain cabbage VERY well. In strainer, use utensils to push down on cabbage. Mix it. Push down again. Get as much liquid out of the cabbage as you can.
• 12. Place cabbage on cutting board and roughly chop it.
• 13. Melt 1 stick of butter in pan on low-medium heat. Add cabbage, salt and pepper. Stir, cover and saute for about 10 minutes, stirring every so often.
• 14. Cabbage is done when parts of it start to brown, like this.
• 15. Mix cabbage into onion bowl. Taste; add salt and pepper if necessary. Set aside.
• 16. Boil noodles. Drain.
• 17. Into your pan, add the noodles and mixture from bowl. Mix well. Warm it on low-medium heat for 5 minutes, covered.
• 18. This dish is very good as is. At this point, add your optional meat, or enjoy it without!

POLISH NOODLES AND CABBAGE

Steps:

• Melt the butter in a large skillet.
• Add the onions and sauté until transparent.
• Add the cabbage and sauté 5 minutes or until tender, but still crisp.
• Stir in the caraway seeds, salt and pepper.
• Meanwhile, cook the noodles in salted water as directed on the package. Drain well.
• Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.

POLISH CABBAGE AND NOODLES

Steps:

• In a large deep skillet frie the bacon and onions with the butter and garlic.
• Add the cabbage, and continue to saute covered until the cabbage is cooked through. You may need to add some water to the skillet to help the cabbage cook through without browning too much.
• Add the cooked bow tie pasta and season with salt and pepper. Continue to cook until warmed through.

POLISH NOODLES AND SAUERKRAUT RECIPE - KLUSKI Z KWASNA KAPUSTA

Steps:

• Saute onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.
• Heat oven to 350 degrees. In a large pan or bowl, combine cooked noodles, sauerkraut mixture and undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.
• Transfer to a large casserole dish that has been coated with vegetable spray. Bake 45 minutes or until top just starts to brown.

POLISH KLUSKI EGG DROP NOODLES - FOR SOUP

Steps:

• 1. Mash cooked egg yolks, add raw egg yolks, and seasonings.Mix unyill smooth and a thick paste. Drop by teaspoons full into boiling soup. Cook a few seconds till they float to the top.. Serve soup, Serves 4-6 servings.

GRANDMA CHODZINSKI'S POLISH NOODLES

Steps:

• 1. bring to boil water cubes and margarine
• 2. add noodles and simmer til tender

CANDY'S POLISH NOODLES

Steps:

• Mix water, soup base,m butter and onion powder in large pan and bring to boil. Add 2 packages of Kluskis noodles. Turn off heat and stir every 1/2 hour.
• After one hour, add Heinz chicken gravy and can of cream of chicken soup.
• Mix together and place in slow cooker, stir not too often as noodles will break. Season to taste.

POLISH CABBAGE NOODLES

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
• Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.