HALUSKI WITH KIELBASA
Haluski with Kielbasa is one amazing comfort food dish! It's cheap to make, feeds a lot of people, is filling and best of all, it's DELICIOUS!!
Provided by Joanne Andrea
Categories DINNER
Time 30m
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to the package. Drain and add one tbsp butter. Set aside.
- While the noodles are cooking, Slice the cabbage and onions very thin.
- Slice the kielbasa in medallions and then into strips if you choose. Leaving them at medallions is fine as well.
- Place the oil in the frying pan and begin to saute the sausage, onions and garlic.
- When the sausage has some color, add the cabbage and dill. Continue to saute until the cabbage wilts and reduces in size.
- Add the noodles. Fold them gently into the cabbage mixture.
- Add salt, pepper and butter. Mix and taste. Adjust for seasoning.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 cups, Sodium 561 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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 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
TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat/sheep cheese from Czechoslovakia but since its 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.
Provided by Wicked Creations
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For potato dumplings (Haluski):
- In a medium bowl, mix flour, eggs, potato puree, baking powder, and salt together throughly - mixing it into a sticky dough. Set aside.
- Take a large pot, fill it a little over half full with water and add a dash of salt to the water. Boil water on high heat.
- On medium heat in a skillet, fry up the bacon till crisp and then remove bacon from the pan and allow it to drain on paper towels. Cool bacon and then crumble it. Set aside.
- In the meantime, on a small cutting board ladle sized amount of Haluski dough(at a time) and with a knife, cut about 1 teaspoon sized pieces while holding the board over the boiling water and drop the dough into the water. You might want to do this in batches.
- Let each small batch boil till dumplings are throughly cooked and floating to the top of the boiling water. (They sink when first dropped in). Repeat with another batch of dough until you've used it all.
- Strain dumplings out of the water and add them to a large serving bowl. Sprinkle bacon crumbles, handful of brick cheese (or feta)at a time for each layer. Add next layer of dumplings and repeat the layering process as you finish cooking additional batches of dumplings.(approximately four times of layering).
- When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly.
- Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski!
- Optional toppings: Sauerkraut.
- Serve with a warm crusty bread!
Nutrition Facts : Calories 416.6, Fat 27, SaturatedFat 8.9, Cholesterol 85.1, Sodium 538.8, Carbohydrate 31.1, Fiber 2.8, Sugar 0.9, Protein 11.9
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
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