Homemade halushki: This simple dish is a long-standing family favorite

This halushki recipe is near and dear to my heart. My Mom-Mom made halushki for us kids all the time, as we were growing up. The great thing about halushki is that this dish gets better as it stands for a day or so.

Reheats make a great lunch, snack or a side.

When Mom-Mom would make halupki (stuffed cabbage), she would make halushki with the leftover cabbage as a side and serve it along with the halupki and mashed potatoes. This recipe is a product of our history and family.

Here’s my take on Mom-Mom’s halushki.

Halushki

1 pound egg noodles (store or fresh)

1½ pounds of cabbage, coarsely chopped

½ of a yellow onion, medium dice

1 clove of garlic, finely minced

Salt and pepper to taste

½ teaspoon of apple cider vinegar (I use Bragg’s brand)

4 tablespoons of butter

Some chopped parsley for garnish (optional)

Extra-virgin olive oil for drizzle (optional)

Pasta (if you wish to try):

2 cups of “OO” flour

2 large eggs

3 egg yolks

pinch of salt

1-2 tablespoons of warm water

Add all ingredients into a food processor, except for the water. Pulse until the dough starts to come together. If the dough seems dry, add a tablespoon of water. The dough is ready when you pick up some of the dough in your hand, and it holds together like clay. On a clean work surface, pour all the dough onto the table. Using your hands, bring the dough together and knead for about 5 minutes into a smooth ball. Cover with plastic wrap and let it rest for approximately 1 hour. (You could do this the day before, placing it in the refrigerator and letting the dough come back to room temperature.)

After 1 hour, portion the dough into 4 pieces. Flatten each piece of with your hands. You can make your pasta two ways. You can follow the pasta maker directions to make your thin portions of pasta dough. If you choose to make your noodles by hand and a rolling pin (or empty wine bottle), roll out your dough on a clean flat surface. Next, cut your noodles to the size you wish, twisting each noodle if you want for that store-bought egg noodle look. (This is a great way to get kids into the kitchen to help.) Place your cut noodles onto a lined baking sheet to dry for about 10 minutes, watching that they are not sticking together. You can sprinkle a little flour on the noodles so that they do not stick together.

To make halushki

In a large saute pan, add butter and melt over medium heat. Once the butter is melted, add onions and garlic to the pan. Sauté until onions are translucent and soft but not browned. Next, add the cabbage and apple cider vinegar. Put the lid on the pan, to steam the cabbage through for 5-10 minutes until the cabbage liquid starts to come out. Remove the lid and cook another 15-20 minutes until the cabbage is soft and liquid is mostly evaporated from the pan. Add salt and pepper to taste. Cover and set aside.

Cook your pasta until just done. Don’t overcook. Strain pasta and place your pasta into the pan with the cabbage mixture. Incorporate all, being careful when mixing not to break the egg noodles apart. (Note: Some people chop their egg noodles, which is a personal preference.) Season as needed and add parsley garnish if you wish. You can also drizzle a little extra-virgin olive oil over the dish. Serve hot. Enjoy.