Haluski Kapusto (Slovak Cabbage & Dumplings)
It is the Czech equivalent of mac and cheese. I searched high and low for this as my maternal grandmother used to make this every holiday. I can remember all the women (and me) making a huge pot of Haluski (dumplings) and sautéing it with cabbage in butter, then served with a ton of yellow mustard. YUM!
- Haluski (dumplings)
- 2 large potatoes, peeled
- 3 + cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup milk
- Kapusto (cabbage)
- 1/2 cup butter
- 1 head cabbage, roughly chopped
- 1 onion, halved and sliced
- Salt and pepper
Preparation time 30mins
Cooking time 45mins
Adapted from flickr.com
Make your dough by grating your potatoes on the smallest shredding option on your cheese grater (I have actually used mashed potatoes as a base also). Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency.
Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide "pillows" or dough ball sections. Press with tines of a fork into each dumpling (helps hold the sauce). Set aside the cut dumplings until ready to cook.
Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Season with salt and pepper. Saute for 10 minutes, stirring often. Remove from heat.
Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for approx. 3 minutes each batch. (You can tell they are ready when they float; cook 1 more minute once floating). Remove from the water with a slotted spoon. The cooked dumplings can be combined directly with the cooked cabbage mixture. Serve with mustard!