Cabbage And Dumplings (halushky)

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Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian		1	Servings

INGREDIENTS

1		Head cabbage, about 2
		pounds finely chopped
3	T	Butter
1		Onion, finely diced
1		Cloves garlic, crushed
		optional up to 2
		Salt and pepper to taste
2		Potatoes, finely grated
1		Egg
1	t	Salt
3	c	All-purpose flour
		approximately

INSTRUCTIONS

SautÃ© onion and garlic in butter. Add cabbage. Season with salt and
pepper. Fry slowly until lightly browned (about 20 minutes). Do not
burn! Set aside until ready for use. Keep warm.  Dumplings for Halusky:
Grate potatoes. Add egg, salt, and flour to  potatoes and mix well.
Dough should not be thin. More or less flour  may be used according to
size of potatoes. Put dough on plate. Use  knife to cut off small
portion at a time into boiling water. Boil  about 15 minutes. Keep
stirring to prevent scorching. Drain in  colander. Rinse once with
water. Do not let halushky get cold. Place  in bowl. Pour cabbage
mixture over halushky. Serve hot.  My girlfriend, does not make her own
halushky (dumplings) all the  time. She uses a bag of prepared, frozen
Italian Gnocchi. These work  just as well, if you dont want to go
through all the hassle of making  your own dumplings.  Posted to
recipelu-digest Volume 01 Number 634 by QueenBerta@aol.com  on Jan 29,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2080 Calories From Fat: 382 Total Fat: 43.5g Cholesterol: 277.6mg Sodium: 2450.1mg Potassium: 2295.8mg Carbohydrates: 363.5g Fiber: 21.7g Sugar: 9.9g Protein: 54.9g