Recipe - Cabbage And Dumplings (Halushky)

1 Head cabbage; about 2
pounds, finely chopped
3 tablespoon Butter
1 small Onion; finely minced
1 Cloves garlic; crushed,
(optional) (up to 2)
Salt and pepper to taste

DUMPLINGS FOR HALUSKY
2 lg Potatoes; finely grated
1 lg Egg
1 teaspoon Salt
3 cup Allpurpose flour;
approximately

Sauté onion and garlic in butter. Add cabbage. Season with salt and pepper.
Fry slowly until lightly browned (about 20 minutes). Do not burn! Set aside
until ready for use. Keep warm.

Dumplings for Halusky: Grate potatoes. Add egg, salt, and flour to potatoes
and mix well. Dough should not be thin. More or less flour may be used
according to size of potatoes. Put dough on plate. Use knife to cut off
small portion at a time into boiling water. Boil about 15 minutes. Keep
stirring to prevent scorching. Drain in colander. Rinse once with water. Do
not let halushky get cold. Place in bowl. Pour cabbage mixture over
halushky. Serve hot.

My girlfriend, does not make her own halushky (dumplings) all the time. She
uses a bag of prepared, frozen Italian Gnocchi. These work just as well, if
you don’t want to go through all the hassle of making your own dumplings.

Posted to recipeludigest Volume 01 Number 634 by QueenBerta@aol.com on Jan
29, 1998