You know how you get songs stuck in your head and they won’t leave until you hear them again? That’s how I am with food.
I’ll think of a food I haven’t had in forever and fixate on it until I either go get it from somewhere or make it myself. That is exactly what I did with haluski this week.
I was driving through Sobieski this summer and the memory of going to that small town to pick up giant pans of the buttery cabbage and dumplings popped into my head. I hadn’t had the dish in so long and my body instantly started to crave it. I lived with that craving for over two months until I finally made it this week.
The sad thing is that it truly is a simple dish and I could have been making it on a regular basis this whole time. Here is how I got my Polish haluski fix.
- Two bags of angel hair shredded cabbage
- 1 large yellow onion, sliced
- 1/4 cup of butter (I used plant based avocado oil “butter”)
- 1 bag of wide egg noodles
- Salt and pepper to taste
- Venison Polish Sausage (OPTIONAL)
- In a large pot over medium heat, add butter and melt to coat the bottom. Add in onion and cabbage, sprinkle with salt and pepper, and stir occasionally until cooked and tender.
- In a separate pot with boiling water, add egg noodles and cook for 6 minutes. Drain, and mix in with cooked cabbage mixture.
- For extra crunch, add to a baking dish and bake in the oven at 350 for 25 minutes, or until desired texture.
- Serve hot with Polish style sausage or enjoy on its own.
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