Cabbage Halusky (potato dumplings)
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Servings: 3 to 4
Total Time: 40 minutes
Ingredients
1 large or 2 medium russet potatoes (12 ounces)
1 cup all-purpose flour
3 TBSP unsalted butter
1 small head of cabbage, shredded
1 onion, halved and sliced thin
salt & pepper
sour cream
Directions
1. Peel and finely grate the potatoes into a large mixing bowl (you should have about 2 cups of grated potatoes). Mix in the flour and 1/2 tsp of salt until you have a thick and very sticky dough.
2. Bring a large pot of water to a boil over medium-high heat and add 1/2 tsp salt.
3. Place the dough onto a cutting board, cut and scrape 1 inch pieces into the boiling water, cook in batches so you don't overcrowd the pot. Give them a gentle stir and let cook about 2 to 3 minutes, they will float when done. Remove them with a slotted spoon and place them in a colander to drain.
4. Pour the water out of the pot and melt the butter over medium heat. Add the cabbage and onions and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Season with salt and pepper to taste.
5. Return the dumplings back to the pot with the cabbage and onions and toss to combine.
6. Serve topped with sour cream.
2. Bring a large pot of water to a boil over medium-high heat and add 1/2 tsp salt.
3. Place the dough onto a cutting board, cut and scrape 1 inch pieces into the boiling water, cook in batches so you don't overcrowd the pot. Give them a gentle stir and let cook about 2 to 3 minutes, they will float when done. Remove them with a slotted spoon and place them in a colander to drain.
4. Pour the water out of the pot and melt the butter over medium heat. Add the cabbage and onions and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Season with salt and pepper to taste.
5. Return the dumplings back to the pot with the cabbage and onions and toss to combine.
6. Serve topped with sour cream.
Rae
