I'm not sure there IS a recipe for halushky and fried cabbage, Isaac. You just make it. :-) I've posted this before. I may have posted something in August, 2004, after a visit from Bonnie Madre -- I made halushky for supper one night while she and Tom were here.
* Exported from MasterCook Mac *
Halushky - Without Potatoes
Recipe By : Barb Schaller - Posted to rec.food.cooking 1-11-00 Serving Size : 2 Preparation Time :0:00 Categories : Slovensky Recepty
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3-4 cup flour 1-4 teaspoon salt pinch baking powder 1-4 cup milk
Mix egg and flour, salt and baking powder. Stir in sufficient milk to make a thick batter. Push through struhadlo into boiling water and boil about a minute after they rise to the top (fast). Drain and serve.
Serve with chopped green onion and butter, or fried cabbage, or cottage cheese. I made them this way in January, 2000, with great satisfaction.
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Per serving: 227 Calories; 4g Fat (16% calories from fat); 9g Protein; 37g Carbohydrate; 110mg Cholesterol; 314mg Sodium Food Exchanges: 2 1-2 Starch-Bread; 1-2 Lean Meat; 1-2 Fat
Serving Ideas : Slovak Soul Food
NOTES : Flour and milk measurements are approximate. Have to feel your way through it.
Before you make the halushky, chop some cabbage (how much depends on how much you like cabbage), and fry it in some butter; set aside while making the halushky. "Struhadlo" means grater - the gizmo that you push the batter through into the boiling water. I have an "official" one and you could also use a flat coarse grater (Target, the like) and push the batter through the back (smooth) side of it. Or you could, if you're good, put the batter on a flat plate and cut off pieces with a spatula, dipping it in the water occasionally. I thought I had pictures of this little exercise but am damned if I can find them, :-( Feh!
After you've cooked and drained the halushky, combine them with the cabbage, season to taste (s&p) and have at it. Slovak Soul Food. Getting the batter the right thickness can be a little tricky. Practice. --
