Halushky (Ha-loosh-ky) – Vegetarian Recipe
It requires only a few ingredients, and is quick and simple to prepare, especially if you use store-bought pasta.
If you wish to make your own pasta (as I did for this dish), which is quite easy and quick, please check out this link for home-made pasta.
This recipe serves 4-6.
- 1 head of green cabbage, cored and coarsely chopped
- 1 large onion, chopped
- 1 carrot, shredded
- 2 tsp. Maggie Seasoning
- ¼ tsp. celery seeds
- 1 tsp. fresh dill, chopped (optional)
- 2 Tbs. canola oil
- Salt and Pepper to taste
- 2 cups of cooked pasta (for home-made pasta, see recipe below)
- Grated Parmesan Cheese
- Remove and discard a couple of the outer leaves from the head of cabbage.
- Cut the cabbage in 4 quarters.
- Cut out the core from each quarter.
- Chop up the cabbage, coarsely.
- Place cabbage in a pot filled with cold water (enough water to cover the cabbage).
- Add 1 tsp. of salt, bring it to boil, and cook for about 10 minutes, stirring often, or until the chunky parts of the cabbage are semi-cooked (not to overcook it, or it will turn into mush).
- Remove from heat, and pour out onto a strainer to drain.
- Add 2 Tbs. of canola oil (or butter if your diet permits it) into a frying pan, and heat.
- Add chopped onions, and sauté to a golden color.
- Add shredded carrot, and celery seeds, and cook 2 more minutes.
- Add the cabbage to this saucepan, add Maggie Seasoning, and salt and pepper to taste, mix all together and sauté for another 5 minutes.
- Add the cooked pasta, and fold in gently with the rest of the vegetables and the chopped dill (if using).
- You can mix in some of the Parmesan Cheese into the Halushky now,or offer it at serving time.
Some prefer their Halushky more creamy, so they serve it with a side serving of sour cream, or Ranch Dressing.
Also, instead of cooking the cabbage, you can saute it with the onions, once they are golden color, but need to cover the pot to keep in the steam, plus you need to mix it often to prevent scorching.