HALUSKI AND SAUSAGE
Haluski.....my friend's grandmother was Polish and she made a cabbage noodle dish like this. I loved it. It is rich, buttery, bacony and totally pasta-ey. I found this sausage and thought, "Why can't I put this all together?" Brilliant...the combination of flavors suits us perfectly. I used Chicken Hatch Green Chile Smoked...
Provided by Sherry Blizzard
Categories Pasta
Time 1h50m
Number Of Ingredients 6
Steps:
- 1. Dice bacon. Fry until tender-crisp...not crunchy. Add 1/2 head of chopped cabbage. Season with salt and pepper. Cook on medium low......meanwhile
- 2. Fire up the grill. Cook your sausage. I used Chicken Hatch Green Chile with Mozzarella Cheese Smoked Sausage I scored at Sam's Club.....I used 3....
- 3. Boil the egg noodles and drain. Do not rinse. Add the noodles to the cabbage. Add in the 4 tablespoons of butter and mix until melted and buttery. Bury your sausages in the cabbage noodle mix and keep in a warm oven if not serving immediately.
TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.
Provided by WickedCreations
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g
HALUSKI AND KIELBASA (CABBAGE AND NOODLES)
Haluski and Kielbasa, cabbage and noodles, is a super easy dinner made with buttery egg noodles, fried cabbage and smoked sausage. Pittsburgh comfort food!
Provided by Dee
Categories Main
Time 40m
Number Of Ingredients 6
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
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 13 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 502 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® HALUSKI WITH KIELBASA
This quick and easy Polish recipe is a one-pot comfort meal with cabbage, Polish sausage, and egg noodles for your busy evenings made in the Instant Pot®.
Provided by RainbowJewels
Categories World Cuisine Recipes European Eastern European Polish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 39.6 g, Cholesterol 82.3 mg, Fat 20.5 g, Fiber 4.4 g, Protein 14.8 g, SaturatedFat 7.6 g, Sodium 873.5 mg, Sugar 6 g
HALUSKI WITH SMOKED PORK OR VEGGIE SAUSAGE
This recipe is for a mixed marriage: i.e., a vegetarian and an omnivore who eat at the same table. It's pretty easy to throw together, not in the least bit difficult, and produces about three pans to wash. If you're watching your carbs for diabetes - like me - you can substitute half the noodles for the shirataki kind (http://www.house-foods.com/Tofu/tofu_shirataki.aspx).
Provided by RecluseKate
Categories Vegetable
Time 30m
Yield 2 hearty servings, 2 serving(s)
Number Of Ingredients 14
Steps:
- Set a 4-quart pot of salted water over a high burner. Bring to a boil. (If you are using shirataki noodles, prepare them now according to package directions).
- Meanwhile, set two large, heavy skillets (12 inches or bigger) over medium-high heat. Make sure you lids handy for each skillet - you'll need them later.
- Add 1/2 teaspoon oil to one heated skillet, then add the veggie sausage. Add the pork sausage to the other dry skillet. Cook until they are nicely browned on one side. Then flip all sausages and reduce the heat to medium. Cook until browned on second side. If you want crispy veggie sausage, remove it at this time. Otherwise, you can leave it in the pan. The pork sausage stays in the entire time.
- Add the egg noodles or fettuccine to the boiling water. Let boil for 8-9 minutes (10 minutes if you're using whole-wheat pasta).
- Add 1 Tablespoon butter to EACH skillet, then immediately add the onions and carrots, half to each skillet. Cook and stir until each is nicely softened, 3-5 minutes. Add the green pepper and cook for another minute.
- Next add the cabbage, tossing to combine with the other veggies and sausage. Add 1/4 cup water to each skillet, then quickly cover. Cook for about 5 minutes. Check it occasionally to make sure it's not burning; the cabbage should look green and become tender, not blacken at the edges or start to smell bad. If needed, uncover the skillet briefly to add a few tablespoons more water or to stir.
- Uncover the skillets to allow any remaining water to evaporate, and stir each skillet briefly. Drain pasta while the remaining water cooks away.
- Toss 1/2 tablespoon of butter into each skillet, then add half the hot pasta to each one. Stir and toss to coat the noodles. Add the paprika, salt, pepper, and optional cayenne to each skillet according to your taste. You may have to season the veggie skillet more heavily. If you removed the veggie sausage, now is the time to add it back and let it reheat a little.
- Serve hot, with rye or pumpernickel bread and cucumber salad if you like.
Nutrition Facts : Calories 478, Fat 23.5, SaturatedFat 12.2, Cholesterol 93.7, Sodium 283.9, Carbohydrate 57, Fiber 6.5, Sugar 8.8, Protein 12.9
EASY AND QUICK HALUSHKI
Polish dish combining bacon, fried cabbage and egg noodles.
Provided by Laura Burger Pozdol
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g
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- Cooked the egg noodles in well-salted water according to package instructions; drained. Place noodles back in the pot you cooked them in and toss with 1 tablespoon butter; set aside.
- In a large skillet, cook the bacon until crispy. Remove bacon to a paper towel-lined plate, leaving drippings in skillet. Set aside.
- Brown the Kielbasa in dippings and remove to plate. Set aside. Remove and discard all but 2 tablespoons of the drippings.
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