by Mary Rogers

URL Source:
Source: Helen Mussoline as published in Our Lady of Grace cookbook
Course: Main
Cuisine: Mediterranean
Food Group: Pasta
Serves: 6


For the Topping
1 small head of cabbage, finely chopped
3 tablespoon(s) butter
For the butter sauce
1/2 cup(s) butter
1 small onion, chopped
For the Halushki (potato dumplings)
2 large potatoes, peeled, cut into chunks
1 egg
1/2 cup(s) water
1 teaspoon(s) salt
1 cup(s) flour

For the "Topping"

1) Cook chopped cabbage in 3 tbls of butter, slowly over med-low heat, stirring occasionally until cooked through and lightly browned. 

 For the Halushki (potato dumplings)

1)  Buzz chunked potatoes in food processor or blender with 1/2 cup of water, add one egg and 1 teas salt. 

2)  Pour mixture into a bowl and add one cup flour.  Stir well, dough will be "sticky"....if too unmanageable, add more flour, 1 tbls at a time.  It's difficult to describe the right consistency, should be like a paste more than a dough.

3)  Spread "paste" over large dish and scrape off small portions into boiling salted water.  OR, simply load into a spaaetzle maker and drop dumplings/spaetzle into boiling salted water.  Cook about 10 minutes untili soft.  Drain in colander and rinse once with water.  Do not allow to get cold.  


For the "Butter sauce"

!)  Melt 1/2 cup butter in small saucepan until lightly browned, add chopped onions, cook gently until onions are translucent.  

Mix cabbage mixture and rinsed dumpling, pour butter sauce over, stir gently and serve. 



Notes:When my mother made halushki as a main dish,, she would divide the dumplings into three bowls. One with cabbage as above. The second one she would mix in farmer's cheese instead of the cabbage and top with some butter sauce. The third she would top with shredded cheddar cheese and top with rendered bacon fat and bacon bits.