Polish Recipes

Mike and Helen's parents were Polish Immigrants and they embraced the Polish culture and cuisine.  One dish that is mentioned in the book and was served regularly is Haluski. For those unfamiliar with this ethnic dish, I have included the recipe for your pleasure.  If you try it and have any comments, please let me know.  Happy Eating!

Haluski (HA-loo-ski)

4  cups wide egg noodles

1⁄2 cup butter or bacon lard

2 cups sliced Vidalia onions sliced thin

1 Tbsp. brown sugar

6  cups or 1 head of cabbage, sliced thin

1 teaspoon kosher salt or to taste

1 teaspoon pepper or to taste

Optional:

Crumbled bacon

2 teaspoons carraway seeds

1. Cook egg noodles according to package directions, drain and sprinkle with a little olive oil to prevent sticking, or you can cook noodles after cooking cabbage and onions.

2. In a Dutch oven, melt  6 tablespoons of butter or bacon lard to a large Dutch oven over medium heat.

3. Stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Add Kosher salt, pepper, and brown sugar and stir for one or two minutes until incorporated.

4. Melt the last two tablespoons of butter, and add the cooked pasta to the pot, stirring

everything to coat. Cook just long enough for the noodles to heat through.

5. Taste great like this but for added flavor and a little crunch add chopped bacon or caraway seeds and serve.