Not really, of course, because you’d have to travel about 30 minutes to get to where this is served. But, forget about that, it’s close enough.
What are we serving up today? Why, Haluski, of course!
“What is Haluski,” you ask? Why, it’s a Polish dish made of the best ingredients on earth. Cabbage, onions, noodles, and butter – lots and lots of butter.
The last time I remember eating it was when I was 17 years old. I was a senior in high school and was the statistician for our wrestling team. We were at an away match in Shamokin, PA. Shamokin is along the Anthracite coal region of PA and saw Polish immigration as early as the 1700s.
And luckily for those of us who aren’t Polish, they brought along their food traditions.
Anyway, I was at the wrestling match and I was getting hungry. I went to the concession area and saw pierogi and haluski for sale. Well, I wasn’t feeling the pierogi, but the haluski looked and smelled heavenly (anything with this much butter would smell heavenly).
It was heavenly, but shortly afterwards I graduated from high school and moved to DC for college. I’ve thought about it from time to time, but never for too long. Well, last weekend I decided that enough was enough. I wanted haluski, damn it, and I was going to have it!
2 eggs, beaten
2 & 1/2 c. flour
pinch of salt
1/2 c milk
lg head of green cabbage, chopped, thick pieces and veins removed
3 large onions, diced
1 c butter
salt and pepper, to taste
1. In a large mixing bowl, stir together flour and salt, add the egg, milk, and butter and knead together until you have a smooth ball. Place on a floured countertop and roll out to 1/8 inch thickness. Cut into the length and shape you’d prefer. Set aside.
2. Preheat a large dutch oven over medium. When heated add 1/2 c of butter and allow to melt completely, covering entire bottom of dutch oven.
3. Add onions and saute until lightly browned.
4. Add cabbage. Stir in and allow to soften. Add other 1/2 c of butter if cabbage begins to brown. You want it to soften, not burn. Stir occasionally for about 7 minutes.
5. Meanwhile, boil the egg noodles in a pot of lightly salted water for about 8 minutes, or until done. Remove from water, and add to dutch oven.
6. Stir onion, cabbage, and noodles in the dutch oven until well mixed in and buttered. Add salt and pepper to taste. Enjoy.
The word “delicious” doesn’t begin to do this dish justice and it’s just so easy to make. You could even skip making your own egg noodles and just add the bagged variety. Oh, and the smell in the room while this is being reheated for your lunch all week long: mmm…buttery…mmm…oniony…
My students were jealous.