HALUSKI KAPUSTO (SLOVAK CABBAGE & DUMPLINGS) RECIPE - (4/5)

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Haluski Kapusto (Slovak Cabbage & Dumplings) Recipe - (4/5) image

Provided by sherryl61

Number Of Ingredients 12

Haluski (dumplings)
2 large potatoes, peeled
3 + cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup milk
Kapusto (cabbage)
1/2 cup butter
1 head cabbage, roughly chopped
1 onion, halved and sliced
Salt and pepper

Steps:

  • Make your dough by grating your potatoes on the smallest shredding option on your cheese grater (I have actually used mashed potatoes as a base also). Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide "pillows" or dough ball sections. Press with tines of a fork into each dumpling (helps hold the sauce). Set aside the cut dumplings until ready to cook. Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Season with salt and pepper. Saute for 10 minutes, stirring often. Remove from heat. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for approx. 3 minutes each batch. (You can tell they are ready when they float; cook 1 more minute once floating). Remove from the water with a slotted spoon. The cooked dumplings can be combined directly with the cooked cabbage mixture. Serve with mustard!

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