POTATO DUMPLINGS AND CABBAGE / HUNGARIAN HALUSKA

Potato Dumplings and Cabbage / Hungarian Haluska image

Provided by Deb Crane

Number Of Ingredients 12

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FOR THE CABBAGE
1 small head of cabbage
oil to coat bottom of large frying pan
2 Tbsp butter
1 onion, chopped
salt and pepper to taste
FOR THE POTATO DUMPLINGS (YOU MIGHT WANT TO DOUBLE THIS)
3 eggs
2 c all purpose flour
1/2 c water
1 peeled, boiled and shredded baking potato (can use left over mashed potato, about 3/4 cups)
salt and pepper to taste

Steps:

1. For the cabbage: shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.
2. Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor! IF YOU ARE USING COTTAGE CHEESE: Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.
3. FOR THE DUMPLINGS: Bring a large pot of water to a boil. Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.
4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.