HOW TO MAKE HALUSKI RECIPES

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HOLY HALUSKI RECIPE | GUY FIERI | FOOD NETWORK



Holy Haluski Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 8 servings

Number Of Ingredients 15

1/4 cup unsalted butter
1/2 pound thinly sliced pancetta, diced
2 large onions, sliced 1/4-inch thick
1 medium head green cabbage, cored and sliced 1/2-inch thick
1 cup carrots, cut in 1/4-inch julienne
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
8 ounces wide egg noodles
3 tablespoons minced garlic
3 tablespoons capers, rinsed and drained
1 cup green peas, preferably fresh, shelled, but can substitute frozen
1/4 cup white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to a boil for the noodles.
  • In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
  • Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
  • Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
  • While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
  • Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
  • Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and remaining pepper. Serve immediately.

SLOVAK HALUSKI RECIPE | ALLRECIPES



Slovak Haluski Recipe | Allrecipes image

Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!

Provided by LilBunny

Categories     Dumplings

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 5

1 (16 ounce) package egg noodles
½ cup salted butter
1 yellow onion, chopped
1 large head cabbage, shredded
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 361.3 calories, CarbohydrateContent 50.3 g, CholesterolContent 77.5 mg, FatContent 14.2 g, FiberContent 6 g, ProteinContent 10.2 g, SaturatedFatContent 8 g, SodiumContent 122.1 mg, SugarContent 6.6 g

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