American-style cabbage dumplings
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
What's called halushki in the US is a simplified version of a traditional Eastern European dish: instead of pieces of fresh dough, wide egg noodles are used. The noodles are boiled separately and mixed in a cauldron with cabbage, simmered with onions, carrots, green peas, capers, and aromatic herbs in a mixture of rendered pancetta fat and butter. At the very end, the dish is topped with crispy pieces of fried pancetta and served. The result is filling, delicious, and juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium head of white cabbage, cored and sliced 1cm thick.
- 1/4 cup unsalted butter
- 220 g thin slices of pancetta, diced
- 2 large onions, sliced 0.5 cm thick.
- 1 cup carrots, cut into 0.5 cm wide strips.
- 1 tbsp chopped fresh thyme
- 1 teaspoon coarse salt
- 2 tsp ground black pepper
- 220 g wide egg noodles
- 3 tablespoons of crushed garlic
- 3 tbsp capers, washed and dried
- 1 cup green peas, preferably fresh and peeled, but frozen can be substituted
- 1/4 cup white wine
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp chopped fresh rosemary leaves
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Recipes with similar ingredients: white cabbage, carrot, peas, egg noodles, thyme, rosemary, white wine, pancetta, capers
Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil for the noodles.
- In a large Dutch oven over medium heat, melt 1 tablespoon of butter and add the pancetta. Cook, stirring, until crisp, 12-14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Set aside.
- Pour the rendered fat from the cauldron into a bowl and wipe the cauldron clean. Add 2 tablespoons of pancetta fat and melt the remaining 3 tablespoons of butter. Set aside the remaining rendered fat for another use or discard.
- Add the onion, cabbage, carrots, and thyme to the pot. Add 1 teaspoon of salt and half the reserved black pepper. Stir to coat the vegetables with oil. Cover and simmer until the cabbage is wilted and almost tender, about 10 minutes. Remove the lid and cook until the cabbage is very tender, about 10 minutes more.
- While the cabbage is simmering, add the noodles to the boiling water and cook according to package directions.
- Increase the heat under the cabbage to high and cook, stirring, until the cabbage and onion are golden, 10-12 minutes. Add the garlic and capers and cook for 1 minute. Add the green peas, deglaze the pan with white wine, and add lemon juice. Add three-quarters of the pancetta, stir well, and remove from heat.
- Drain the noodles and add them to the pot with the cabbage. Stir well to coat the noodles with the vegetable mixture. Sprinkle with parsley, the remaining pancetta, and the remaining black pepper. Serve immediately.
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