30 minutes Haluski

Haluski (pronounced ha-lush-key) is a rich and hearty dish with a perfect balance of sweet and savory flavors. It starts with roasting the cabbage until lightly caramelized, bringing out the sweet ingredients. Then adding the pork gives this dish its savory depth, and while you can use any pork, we love the salty richness of the pancetta. This deliciously spiced meat really boosts the flavor level in any recipe. The recipe There are many variations of haluski depending on the specific region of Europe, but no matter which one you decide to make, it's the type of comfort food that tastes like home.

Appreciate your Haluski by serving it with us Homemade French Bread or Homemade rye bread.

Haluski is a popular Eastern European recipe with variations in recipes from Poland to Hungary. Some countries don't use cheese in their haluski, but Slovak-style haluski does. And we are cheese people in this kitchen, so it was a no-brainer that we wanted to make this variation. If you've been nervous about trying goat cheese in the past, we're about to change your world for the better. It is a creamy, fresh and rich cheese, making it another perfect ingredient in this dish.

Material notes

• Green Cabbage: Looks like a head of lettuce, but is a thicker leaf with a stronger flavor than iceberg lettuce.
• Onions: We prefer the mildness of a white onion, but a yellow onion can be substituted.
• Pancetta: A bacon-like cut of pork, without the smoky flavor. You can find it in the deli area of ​​most grocery stores, sometimes already cut or cubed.
• Egg Noodles: Dry pasta is sold in a plastic bag in the grocery store. Gnocchi is a great option if you want to change things up and make a more authentic Slovak version of Haluski.
• Goat cheese: Crumbly cheese with a slight tang. Feta can be substituted but is slightly saltier than goat cheese, so start your recipe with less to avoid overpowering and add more to taste.

Slovak Potato Dumplings (OG Dumplings):

In the United States, haluski is usually made with egg noodles. The traditional Slovak recipe is made with a potato dumpling, similar German Spaetzle. If you'd like to try your hand at it, here's a recipe for traditional Slovak potato dumplings:

• 2 large potatoes, peeled
• 3+ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/3 cup milk

Make a dough by grating the potatoes on the smallest grater option on a cheese grater. Using a paper towel or cheesecloth, wring out excess moisture from the crumbs, then place in a mixing bowl. Add the flour, baking powder, salt, egg and milk and mix until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 parts. On a flour-dusted surface, roll each piece of dough into a long rope or snake. Cut the snakes into 1/4 inch wide “pillows” or dough balls. Bring a large pot of salted water to a boil, then add the potato dumplings to the pot in batches and cook each batch for 3 minutes. Remove the cooked dumplings from the water with a slotted spoon and place in a large bowl lined with paper towels.

Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.