5 replies to this topic

[Iraq Lobstah]

Haluski(pronounced Hal- ush- key) is a typical Polish dish that’s served around the holidays, but you can enjoy it all year round.. Traditionally it’s a meatless vegetarian dish served on Christmas Eve or during lent... I like to add meat to it, kielbasa is my first choice(but any pork procure will do)

Ingredients

1 pound ring of smoked kielbasa cut into 1/2” rounds

1 large onion(white or yellow) cut into slivers that resemble fettucine noodles

1 large head of green cabbage, cored and cut into 1/2” wide ribbons

1 8oz. Package of egg noodles

2 cloves minced garlic

1 stick of salted butter

1 tsp white pepper

1 1/2 tsp black pepper

Salt to taste


Directions

Cook egg noodles to al dente (according to the package directions) Rinse will cold water and set aside

In a large pot, or dutch oven melt 1/4 of a stick of butter, then add your kielbasa.(The sausage is already cooked, we just want to work some of that flavor in the pot for the other ingredients to cook in) Remove kielbasa after 3-5 minutes and set aside. Add another 1/4 stick of butter, then add your minced garlic and sauté for 1-2 minutes you add the onions. Cook onions until translucent, then add white and black pepper. Cook for an addition 2 minutes stirring mixture and evenly distribute the pepper. Now re add the kielbasa, and last stick of butter. Continue stirring, and once the additional butter has melted add all of the cabbage, mix and occasionally stir for 5 minutes. (You don’t want to cook it down too much, still need to add the noodles) The last step is to incorporate the noodles into pot and cook up to an additional 5 minutes. Add salt to taste, the white pepper flavor should be pronounced but not heavy

Enjoy!

[BrewerGeorge]

Would smash.

[Iraq Lobstah]

I just smashed a bunch of it...

[Iraq Lobstah]

Also add a small/medium dollop of sour cream to each serving

[porter]

Good stuff. My taste for fat is a lot lower than yours. I used a half stick of butter and it was still too oleaginous. Would just use a pat of butter for the saute and then rely on the fat from the sausage. The sour cream is a good addition.

[Iraq Lobstah]

Yeah I forgot to mention I’ve cut back on the butter...

I’m glad you liked it