Tuesday, February 27, 2007

Halushki aka Slavic Soul Food

Now there are at least five words for cabbage in Ukrainian that I know. It and potatoes are the ingredients in almost every piece of peasant cooking east of Germany until you hit Kazakhstan. Halushki is one of my favourites. First make some egg noodles ( and buy the good ones and don't even think of using plain pasta). Reserve those when they are done; you want a little over eldente. Alternatively a light egg dumpling works.
Take an onion ( a big one) and sauté it on medium heat until it is clear in about half a stick of butter. While the onions are cooking cut half a normal sized cabbage or a whole small cabbage thinly as possible with out going crazy. Toss that cabbage in with the onions and reduce the heat to a medium low (high enough to brown but not high enough to burn).

Cook until the cabbage is starting to brown adding butter as necessary or desired. Season with salt and pepper. Toss in the noodles and serve right then.

Trust me it's yummy.