Babas Authentic Polish Haluski Recipe with Potato Dumplings
Dive into the comfort of Eastern European cuisine with Baba's Authentic Polish Haluski Recipe with Potato Dumplings. This traditional dish combines tender homemade potato dumplings with a savory blend of caramelized cabbage, sweet onions, and rich butter, creating a hearty and flavorful meal perfect for any occasion. The rustic potato dumplings, made from freshly grated Russet potatoes, are the star of the recipe, balancing wonderfully with the buttery cabbage mixture. With its straightforward preparation and simple pantry ingredients, this recipe captures the essence of old-world home cooking. Perfect for family dinners or a nod to your Polish heritage, this haluski is sure to satisfy. Serve it hot with a sprinkle of fresh parsley for an added pop of color and flavor!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups All-purpose flour
- 1 large Egg
- 2 teaspoons Salt
- 1 head (medium) Cabbage
- 1 large Yellow onion
- 6 tablespoons Butter
- 0.5 teaspoons Pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and grate the potatoes on a fine grater or use a food processor for a smoother consistency.
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the dry potato mixture to a large bowl. Add the flour, egg, and 1 teaspoon of salt. Mix until a sticky dough forms.
Bring a large pot of salted water to a gentle boil. Using a spoon or your hands, drop small spoonfuls of the dough into the water to form dumplings.
Cook the dumplings for about 6-8 minutes, or until they float to the surface. Remove them from the water with a slotted spoon and set aside.
Core and thinly slice the cabbage. Peel the onion and slice it into thin strips.
In a large skillet or heavy-bottomed pan, melt the butter over medium heat. Add the onions and cook for 2-3 minutes until they begin to soften.
Add the cabbage to the skillet. Cook, stirring occasionally, for 15-20 minutes, or until the cabbage is tender and begins to caramelize.
Season the cabbage mixture with the remaining salt and pepper to taste.
Gently toss the cooked dumplings into the skillet with the cabbage and onion mixture. Stir to combine and let cook for 5 more minutes to meld the flavors.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.7 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
