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Halushka (Hungarian Cabbage and Noodles) Recipe

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This recipe for Halushka (Hungarian Cabbage and Noodles), by , is from The Olson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Ilk


2 eggs, beaten
2 cups flour, sifted
1/2 tsp salt
1-2 tbsp water
6 cups boiling water
6 beef bouillon cubes
1/2 lb bacon, chopped
1 medium head of cabbage, cored and chopped
1/8 tsp pepper
1/2 tsp Hungarian paprika
1 tsp salt
2/3 cup broth, reserved from cooking noodles
1 cup sour cream

Combine eggs, flour, salt and 1-2 tbsp water to make a very stiff noodle dough. Knead on floured board until smooth. Roll out into 2 (9 inch) circles. Let dry at room temperature for 30 minutes. Cut into wide noodles or squares. Cook in boiling water seasoned with bouillon until tender, about 20 minutes. Drain and reserve 2/3 cup broth.
Meanwhile fry bacon until crisp, remove from pan and add onion. Cook until browned; add cabbage, pepper, paprika, salt and reserved broth. Lower heat, cover and simmer 30 minutes or until cabbage is tender. Mix cabbage with noodles, sprinkle with reserved bacon and serve.
For a true Hungarian version, combine noodles and cabbage in a casserole with another 1/3 cup broth. Cover and bake at 325 for 15-20 minutes. Uncover and spoon sour cream over top, sprinkle with bacon and paprika. Then heat for another 8-10 minutes, uncovered.

Personal Notes:
Personal Notes:
When I worked in a lab in Minneapolis one of my managers had some Hungarian ancestors and she brought this in for one of the many pot-luck lunches we had. It was YUMMY! The noodles in this recipe are homemade but I'm sure packaged noodles would work too if you aren't feeling ambitious enough to make the homemade ones.




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