Recipes from Home: Valeria’s Lithuanian Halušky
Tim Fetter, general manager for Parkhurst Dining Services,Highmark, Pittsburgh, says: Both of my grandmothers were wonderful cooks. One was a cake decorator and made some of the greatest sweets. Unfortunately, she was not one to have recipes; she just made everything from memory. She passed away before I got into cooking, so even though I loved eating her food, I wasn’t taking notes like I wish I would have. My other grandmother was Lithuanian, so she was always making things like halušky (cabbage and noodles), kugelis, which is a potato casserole-type dish and halupki (stuffed cabbage).
4 cups wide egg noodles
2 cup unsalted butter
2 cups sliced onion
6 cups sliced cabbage, sliced about the same thickness as noodles
Salt and pepper to taste
1. Bring about two quarts of water to a boil and add egg noodles. Cook until almost cooked through.
2. While noodles are cooking, melt butter in large skillet over medium heat. Add onions and cabbage.
3. Stir mixture frequently and cook until soft and just before it starts to brown.
4. Add noodles and season with salt and pepper. Continue to cook on low heat for about 10 minutes so all of flavors can blend together.
Note: While most recipes call for more salt than pepper, my grandmother would always season her halušky more heavily with pepper.