Haluski
(click on image to enlarge)
My mom used to always make this cabbage and noodle dish. It was soooo good and so darn oily sometimes too. Its Polish, I believe and this tastes alot like it.
Ingredients
- 1 head small cabbage, chopped
- 1 pinch salt
- black pepper, to taste
Preparation
Chop up the cabbage and toss with salt. Careful with the salt too, my first batch I had to rinse off because it was too salty. Pack mixture tightly in a container.. it has to have pressure. Put a lid on it. You need to let this sit out for at least 3 days.. the more the better. You are fermenting it, I believe. After complete, take out and mix with some pepper and taste. The pepper really makes it. You can also add buckwheat groats if you like, or avocado. Experiment!
Comments
justbeautiful writes: (February 20, 2008)
Umm if i let this sit out for a couple of days, isnt it going to rot? how do I know its fermenting and not rotting… I have been wanting to do this for a while but I’m afraid to even try. anytime i let food out to sit more than a couple of days, it rots
greenie writes: (February 20, 2008)
This recipe sounds very similar to sauerkraut, except the sauerkraut is packed tightly and weighted down to keep it under water. (Some people add water to the kraut, but you don’t need to with good fresh cabbage; it makes its own juice). How is the final product different from sauerkraut.
kundalalita writes: (February 20, 2008)
mmm this sounds similar to a dish my Hungarian grandfather used to make. I wish i could remember it, if i could remember the name i could look it up… any Hungarians on here have any idea? it was like ‘kobblestahff tayshtoff’ or something… lol sorry i would also be interested in learning the difference from sauerkraut….
teade writes: (February 20, 2008)
actually, it is sauerkraut.. at least by what I’ve researched.. I was trying to make sauerkraut but it doesn’t taste like sauerkraut to me (at least the kind I used to buy in the store.) As for the rotting, the only way to find out is to try! haha, I tasted mine and didn’t get sick… it also became a more translucent watered down color, instead of moldy and such. Technically it could be peppered sauerkraut?... It just tasted like my mom’s dish to me, instead.
greenie writes: (February 21, 2008)
Thanks, Teade.
kundalalita writes: (February 21, 2008)
oh i think i found it! i think its kaposztas tesztas and that recipe is made with noodles too and also sour cream and dill…in case anyone cares lol
deborahann writes: (February 21, 2008)
I helped some friends make homemade sauerkraut this year and it fermented for 6 wks. in crocks in their basement. We cut up ~300lbs of cabbage! They gave me a couple of gallons and I can sit and eat it by the pint! It tastes way better than store bought although I have never tried any of the raw versions.
carrie6292 writes: (March 06, 2008)
Deborahann – your so lucky! I’ve been wanting to try raw sauerkraut but i haven’t hd the time or energy to make it and i’m afraid of it going bad as well. I have to find somewhwere where i can buy it raw!!!
rachel_akiko writes: (April 13, 2008)
wow, this looks super easy. I LOVE cabbage, so I’ll probably make this soon! Yay!
artistruth writes: (June 11, 2008)
carrie- i make a small batch of kraut all the time, with about 3 cabbages in and whatever herbs and spices i feel like. i just let the jar sit out for a few days and then put in the fridge. you can add the strained whey from seed cheese or kefir to give the fermenting a kick start. and put way more salt then you feel comfortable with, the slat is what keeps it from rotting and lets the good bacteria flourish. i adore fermented foods…
babycat writes: (June 23, 2008)
So I made this, let it sit for three days. I added tons of fresh ground pepper and slapped it on some bread w/ tomatoes and wowsers is it good. Mild saurkraut ftw. The combo of sweet tomato and sour cabbage is heavenly. I mean really really good. I was scared at first but I ferment my own ginger ale so how hard could it be. That and my personal motto…I make all my own soap…I can do anything rofl.
Log in to discuss this recipe. No account yet? Sign up here.