In the Pennsylvania Coal Region, halushki is a dish served at all the block parties, big family gatherings, and food sales. It is comfort food at its best! Loaded with butter, homemade noodles, and soft cabbage, it is like a warm hug from your great aunt at the family reunion. It has become one of my go-to recipes to bring to potlucks and parties, and it never fails to get rave reviews. And with its modest ingredient list, it is super economical!
People are always impressed by homemade noodles, but they are super easy to make. Classic egg noodles only have 4 ingredients: eggs, flour, salt, and water. How easy is that! I like to make my noodles first. I use my KitchenAid mixer for ease, but you can totally do it by hand like the ladies at the block party used to do. I always make a double batch, some to take to the party and some for home, but you can divide the recipe if you want to make a small batch.
Separate 6 egg yolks from whites and pour the yolks into your mixer bowl. Add 2 full eggs. Pour in about 6 tablespoons of cold water and give it a quick mix, just to incorporate, just a few spins of the beater. Pour in the salt and flour and turn the mixer on low to incorporate all the ingredients. Let it spin until it all comes together into a ball. It should be just a little sticky, if too dry, add a bit more cold water.
Once the dough is in a nice ball, remove from the mixer and put onto a floured table surface. With a floured rolling pin, roll to about 1/8 inch thickness. It will poof a bit while cooking, so don’t leave it too thick. I add a sprinkling more of flour after it is rolled out and cut into about 1/8 inch strips. You don’t have to get crazy about the size of the noodles. If you like your noodles wider, feel free to cut to a size you like. I coat them with a bit more flour and then toss them into a bowl while I prepare the cabbage.
Chop a large head, or 2 small heads, of cabbage into bite sides pieces. I like to do 1 inch squares, but you can do it any size you like. Bring a large stock pot of water to a boil. Add your cabbage and simmer until the cabbage is soft. You can leave it a bit al dente if you like, but I like mine on the softer side.
While your cabbage is simmering, bring a second stock pot of water to a boil as well. Salt the water and once the water is at a rolling boil add the noodles a little at a time, stirring often. Simmer the noodles for about 15 minutes or until cooked through. Drain the noodles and set aside. Once the cabbage is soft drain that and set aside as well.
You can reuse one of the stock pots to melt your butter. Add in onions, and cook until translucent. Add your garlic and spices and cook another 2-3 minutes, then pour the cooked cabbage into the butter mixture. Mix thoroughly to coat the cabbage completely. I cook it all together for a few minutes. You can then add in the noodles to the stock pot, cook it together for 3-5 minutes and eat, or you can pour all of it into a crock pot. Keep warm and serve.
The longer it sits in the crock pot the better it tastes and reheats great in the microwave! Feel free to adjust the spices to your liking. I am a fan of dill, so I always add a bit more. I hope you and your family and friends enjoy our haluski as much as we do!
<p>Recipe</p><div id="recipe"></div>
Homemade Halushki
An Old-Fashioned Pennsylvania Coal Region Favorite
Prep time: Approximately 1 hour
Yield: Approximately one crockpot full (party-sized batch)
Buttery homemade egg noodles, tender cabbage, onions, garlic, and dill. A Coal Region favorite for block parties, family gatherings, and holiday dinners!
Ingredients
Homemade Egg Noodles
2 whole eggs
6 egg yolks
6 tablespoons cold water (plus more if needed)
2 teaspoons salt
4 cups flour
Cabbage and Butter
1 large head cabbage or 2 small heads, chopped
1 onion, chopped
1 tablespoon minced garlic
Onion powder, to taste
Garlic powder, to taste
Dill weed, to taste
Salt and pepper, to taste
1 pound butter
Instructions
1. Prepare the cabbage.
Chop the cabbage into bite-sized pieces, approximately 1-inch squares. Bring a large stockpot of water to a boil. Add cabbage and simmer until tender. Drain thoroughly.
2. Make the homemade noodles.
Place 6 egg yolks and 2 whole eggs in your mixer bowl. Add cold water and mix briefly. Add salt and flour, mixing on low until the dough forms a ball. Add a little cold water if too dry or a little flour if too sticky.
3. Roll and cook the noodles.
On a floured surface, roll out half the dough at a time to approximately 1/8-inch thickness. Cut into noodles. Boil in a large pot of water for 7–10 minutes, until cooked through. Drain.
4. Prepare the butter mixture.
Melt butter in an emptied stockpot. Add onions and cook over medium heat until translucent. Add garlic and seasonings, cooking another 2–3 minutes.
5. Combine everything.
Add the drained cabbage to the seasoned butter and stir thoroughly. Cook together for a few minutes, then add the homemade noodles. Heat everything together for another 3–5 minutes.
6. Serve and enjoy!
Serve immediately or transfer to a crockpot on warm for your next family gathering or block party.
Nancy's Kitchen Notes
This recipe makes enough for a party-sized crockpot.
For a smaller family dinner, halve the noodle recipe and use one small head of cabbage.
Don't be stingy with the butter! The noodles can dry out while sitting in the crockpot.
Add plenty of dill weed, adjusting the seasonings to your taste.
These homemade noodles are also wonderful in chicken noodle soup!
From Nancy's Kitchen at The Gnarly Collective.