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Newfangled food has come to command kudos among many local residents, but what about when a craving for Old World delights strikes? Italian options will never fail, but Barbara Winters favors heading to the former Czechoslovakia in offering Halushki.
The resident of the 2300 block of South Front Street noted her grandmother, who hailed from the dissolved Central European land, prepared this for relatives to “make our bellies full.” The Whitman inhabitant, whose mother went on to couple the creation with potato cakes, said duplicators of the dish can serve it with bread and butter or as a side item with meat, including ham for St. Patrick’s Day celebrations.
Ingredients:
1 medium head of cabbage
2 medium onions, chopped
2 sticks of butter
1-1/2 teaspoons of salt
1 pound box of bow tie pasta
1/2 to 1 cup of water
Directions:
Shred the cabbage, then evenly salt it and place in a large pot with the water, the amount of which depends on the size of the vegetable. Cover, and steam until soft. Soften the onions with one stick of melted butter in another pot over medium-high heat. Once the onions have softened, add the drained cabbage to the second pot, and reduce to medium-low heat.
Boil the pasta, drain and add to mixture with the other stick of butter. Mix all the ingredients in a pot, and let simmer for five to 10 minutes.
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