Gluten Free Halushki
WHAT IT’S ALL ABOUT:
Oh my goodness!! This is the taste I remember. Any good hunky should know how to make halushki, even if they have food allergies. This Slovak dish, spelled “halusky,” traditionally contains dumplings and sauerkraut or goat cheese. Most people from our area include egg noodles, cabbage, onions and butter, LOTS of butter. Here is my version, which is of course DAIRY FREE, SOY FREE, EGG FREE, NUT FREE and WHEAT FREE. Enjoy!
STUFF TO GRAB:
- Rice Pasta
About 1 pound, Cooked according to package directions, Drained and rinsed, I use fettuccini style to mimic the egg noodle texture
About 3 to 4 Tablespoons, Olive oil is healthy, but expensive, Canola works
1 large or two small, more if you like onion
- Other Veggies
Optional, ½ cup should do it, I used fresh peppers from my garden, but fresh beans, shredded carrot or celery would work
Onion powder, garlic powder, pepper, basil and salt, I used about a tablespoon of salt and a sprinkle of the rest, use what you like, leave out what you don’t
About 4 cups, enough to cover the cabbage
1 small whole or ½ large cabbage, sliced, green works, red cabbage boasts more health benefits, but when you are done with this recipe, it might not matter
about 4 tablespoons, more or less if you like; I use Earth Balance SOY FREE (www.earthbalancenatural.com) in the red and white container which meets all my food allergy needs
Cook and drain pasta, rinse if desired. Sauté onions and other veggies in oil till translucent and a bit caramelized. In the meantime, slice and put cabbage in a large pot, cover with water and spices and simmer. Drain cabbage and place veggies and pasta in pot and toss with butter. Cook on low, stirring frequently, to heat noodles through. Serve with browned pork sausage, baked chicken or kielbasa if you are not vegan. If you are, slip in some black eyed peas or black beans.
Copyright August 5, 2009 – Christine Emmick
Please check with your healthcare provider before trying any of the advice on this site.