Hey there! Coach Mindy here! Today I made homemade Haluski to honor our immigrant ancestors on this 4th of July! I have had a bunch of requests for the recipe… so here it is! I have made Haluski a number of times using a variety of recipes… this is my own recipe using the combined tips from the recipes I have tried over the years. This recipe turns out great every time! It is hard work to make the dough, but OH SO worth it! Even my Father in Law loved this Haluski when I made it for him! I think he is proud that we are keeping the tradition of the Lipsky family cooking!
Mindy’s Homemade Haluski Recipe!
- 2 Eggs
- 4 cups Flour
- salt to taste (about 1/4 tsp)
- 1 to 2 sticks of butter
- 1 onion (diced)
- 2 heads cabbage – cut into thin strips
- Beat Eggs well in a large bowl
- Stir in flour – I use a sturdy spatula at this point and scrape the bottom and sides as I stir. It will become crumbly
- Add in 1 Tbsp of milk at a time until the mixture forms a stiff dough. At this point I switched from the spatula to the dough hooks on my hand mixer at a low to medium speed. This takes some time… but if you add too much milk at once the dough is dry in some parts and sticky in others and difficult to work with… so be patient and keep mixing.
- Once the dough starts to stick together when you squeeze it… switch to hand kneading, adding more milk if needed until the dough forms a ball that sticks together and doesn’t crumble
- Start a large pot with water and bring to a boil while you roll out the dough
- Break of Fist sized pieces of dough and roll out on a lightly floured board to 1/8 inch thickness – this takes some elbow grease for sure!
- Once the dough is rolled out to 1/8 inch thickness, cut into 1 inch by 2 inch strips and set aside as you roll out the next fist size.
- When you have rolled and cut all the dough, drop strips into boiling water 1 at a time. Once you have a decent amount in the boiling water (about 25 strips) start a timer for 3 minutes and let the dough boil.
- after the 3 minutes, remove the cooked dough with a slotted spoon or net scoop and repeat with the rest of the dough until all the dough is cooked. (Some set the dough out to dry, I just put it in bowls and set aside
- Next in a large pot, saute diced onion in 2 Tbsp of butter until translucent
- Once translucent, add the Cabbage and cook until cabbage is tender
- Add the dough to the onions and cabbage and stir well
- Add butter 1 Tbsp at a time until desired amount of butter is achieved… we use at least 1 stick, sometimes up to 2 depending on how much cabbage and dough we have
- Simmer, stirring frequently for 30 minutes
- Add Salt and Pepper to taste, serve warm and enjoy!