Halusky Kapusta
Comfort food... pure guilty pleasure. This recipe is my Mom's rendition of Gram Checkon's recipe. Mom had the cabbage part down, but I was able to help her with the noodle part.
- 4 eggs
- 2 stick butter
- 4 medium onions, chopped (*Shred using large slicer on side of box grater or may be thinly sliced by hand)
- 1 medium-sized head of cabbage (*Shred using large slicer on side of box grater or may be thinly sliced by hand)
- 2 cup all-purpose flour
- 1/2 cup warm water
- salt
- black pepper
Heavily salt a large pot of water and bring to a gentle boil.
Combine the eggs, flour, and warm water and mix gently to form a loose batter.
Bring water to a full boil.
Drop ½ tsp. of the dough into the boiling water. If it stays together, puffs up and floats to the
surface, the dough is fine. If it falls apart, add a little more flour to the dough and test
again until successful.Add dough to the boiling water in approx. half tsp. increments* and boil until all noodles are
tender and floating on top.Drain and set aside.
Melt two sticks of butter in a large deep skillet or Dutch oven over medium-low heat. Add chopped onions and sauté until just beginning to turn golden (5 to 10 minutes).
Add cabbage, stirring well to incorporate the onions and sauté for about 5 minutes, stirring frequently.
Reduce heat to low and let simmer for 20 to 25 minutes, stirring frequently until the cabbage has softened and is starting to brown slightly.
Turn heat back to medium; add the cooked noodles, about 1/2 tsp. salt and 1 tsp. pepper.
Stir well until noodles are heated through and lightly browned.
Serve.
Servings 8