WebSeparate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat. Stuff the individual cabbage leaves with the …
Preview
See Also: Chicken Recipes, Dumpling RecipesShow details
Directions. Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.
Or you can go totally meat free —just add an extra 2 to 3 tablespoons butter to mimic the lost bacon fat. The most traditional Haluski recipes keep it simple with cabbage, onions, bacon and noodles, but this one adds a punch of acidic lemon and fresh garlic to cut through some of the fattiness.
Bring a large pot of water to a boil. Add the raw dumplings into the water, cooking until they float to the top. Sauté the Veggies & Bacon: In a large skillet preheated with butter, sauté the mushrooms until lightly browned. Add the onions into the skillet and cook until translucent. Season the veggies with salt and pepper to taste.
When complete, take a large spoon and throughly mix Haluski with all of the other layers to incorporate all the ingredients thoroughly. Serve as is or add Kielbasa on the side or slice up Kielbasa and mix it in with Haluski! Optional toppings: Sauerkraut.