Ok Rebecca Myers, Heather Koppenhaver, Denise Yingling Burns, Karen Gribbin Downing here you go. Halushki (there are a lot of recipes out there in the coal region for this. This is my grandmothers. I am not looking for comments about what is missing. I like it just the way it is and so do others who have tried it. Thank you. ) 3 heads of green cabbage 3 sticks of butter (NOT margarine) 1 or 2 large onions (I use vidalia) 2 packages of gnocchi (found frozen near ravioli or vacuum packed in the pasta aisle or ethnic aisle of your local supermarket) Water Salt and pepper to taste Place 2 sticks of butter and about 1/4 inch of water in a large (16 qt or larger) stock pot. Cut cabbage heads in half through core and remove the core. Cut each half in half creating 8 quarters. Cut the quarters crossways. Place in stock pot. Cover. Cool on medium heat until cabbage begins to cook down then turn heat to low. Cook for about 1 hour, or until cabbage is tender and not green . It will get sweeter as it cooks. Stir every 10 minutes. Place 1 stick of butter on a large skillet it sauté pan. Cut root and stalk ends off onions then cut in half. Slice each half into half moons. Place in pan add salt and pepper. Cook over med to med low heat until onion begins to carmelize. Do not burn or allow to get to brown. Prepare gnocchi according to package directions and drain. When cabbage is done add onion (butter and all) and drained gnocchi. Season with salt and pepper to taste and stir. Enjoy and reserve bathroom time for approximately 12 hours after consumption.
Posted on: Fri, 08 Aug 2014 14:17:41 +0000
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