Halushki

Hello!

Here’s a recipe I truly consider to be so special. It’s Dustin’s father’s traditional Halushki recipe with potato dumplings.

The first time I ever tried Halushki, it was just after he made a fresh batch in the crockpot, and I absolutely loved it! I’ve eaten other versions of Halushki after that point, but no one else’s recipe even compared.

I’m a little strange when it comes to the way I like to eat the Halushki. After it’s all done, I add just a bit of soy sauce to my bowl. I know it might not sound great, and it’s definitely not traditional to doctor it up that way, but it’s how I like to eat it.

I surprised Dustin a few weeks back with this, and he said it was spot on to the way his dad used to make it. I’m glad I was able to recreate it, and that I actually have the recipe to pass down now.

I know there are a lot of variations with Halushki. Some people put it over egg noodles or bow tie noodles, and some even add bacon. But for me, this is by far my favorite.

I really hope you try it. It’s a cheap, relatively simple recipe. It’s hearty and perfect for cold fall or winter nights.

Enjoy!

Ingredients:

5 lb russet potatoes
1 head of cabbage
3 sticks of butter
1 yellow onion
5 cups of flour
4 eggs
water
salt and pepper
crockpot

Directions:

Heat the crockpot on high.
Peel 5 lb of potatoes
Fill a large bowl of water and lightly salted. Place potatoes in the bowl.
Chop the head of cabbage into 1×1 cubes.
In a large pan, cook the cabbage down with 1 stick of butter, on medium until browned. Lightly season with salt and pepper as it cooks down. When finished, set aside.
Remove potatoes from bowl and hand grate, then place in a separate large bowl.
Grate 1 yellow onion into the grated potatoes.
Add 5 cups of flour to the potatoes.
Add 4 eggs into the potatoes.
With your hand, mix well until thoroughly incorporated. The consistency should be thick and sticky.
Boil a large pot of water.
Once the water is brought to a boil, take a spoon and carefully drop small dollops of the potato mixture into the water. (The size should be a little bigger than a quarter.) *Be careful not to add too many dumplings to the pot at one time. You want them to have enough space to move around the pot to cook.
When the dumplings float, they should be about done. I would take one out and taste it just to be sure. If they need more time, then leave them in just a bit longer. Once they are done, remove with a slotted spoon. Also, the water will become very starchy from the potatoes. You may need to refill with fresh water to keep the dumplings cooking nicely.
When you start to have a decent amount of dumplings made to begin layering, put 1 stick of butter in the bottom of the crock pot.
When the butter is melted, alternate a layer of cabbage, then a layer of dumplings. When the crockpot is approximately 3/4 of the way filled, add one final stick of butter, then continue layering.
Cook in the crockpot for approximately 30 minutes.

See Photos Below with Step By Step Directions:

Heat the crockpot on high.
Peel 5 lb of potatoes
Fill a large bowl of water and lightly salted. Place potatoes in the bowl.

Chop the head of cabbage into 1×1 cubes.
In a large pan, cook the cabbage down with 1 stick of butter, on medium until browned. Lightly season with salt and pepper as it cooks down. When finished, set aside.

Remove potatoes from bowl and hand grate, then place in a separate large bowl.

Grate 1 yellow onion into the grated potatoes.

Add 5 cups of flour to the potatoes.
Add 4 eggs into the potatoes.

With your hand, mix well until thoroughly incorporated. The consistency should be thick and sticky.

Boil a large pot of water.
Once the water is brought to a boil, take a spoon and carefully drop small dollops of the potato mixture into the water. (The size should be a little bigger than a quarter.) *Be careful not to add too many dumplings to the pot at one time. You want them to have enough space to move around the pot to cook.
When the dumplings float, they should be about done. I would take one out and taste it just to be sure. If they need more time, then leave them in just a bit longer. Once they are done, remove with a slotted spoon. Also, the water will become very starchy from the potatoes. You may need to refill with fresh water to keep the dumplings cooking nicely.

When you start to have a decent amount of dumplings made to begin layering, put 1 stick of butter in the bottom of the crock pot.
When the butter is melted, alternate a layer of cabbage, then a layer of dumplings. When the crockpot is approximately 3/4 of the way filled, add one final stick of butter, then continue layering.
Cook in the crockpot for approximately 30 minutes.