By my Grandmother, from Czeckoslovakia
4 cups potatoes finely grated
1/2 each cabbage chopped, chiffonade, or grated
2-1/2 cups flour
1 each onion
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic salt
1/2 stick butter
TT salt
2 pots hot water
Grate the peeled potatoes into a collander, draining off the water extracted from grating.
Get two pots of water boiling, and add salt to taste. (about a teaspoon per gallon).
Mix the grated potatoes with the flour, salt, pepper, and garlic salt. The consistency should be that of a stiff batter. (Professional note: Taste, and adjust seasonings.)
Using as teaspoon, drop portions of the mix into salted, boiling water in a large pot. Lower heat and boil about 20 minutes. (Professional note: Simmer quinelles in water (possibly chicken stock or a Fond Maigre) till done).
Bring the grated cabbage to a boil in salted water in a different pot.
Saute the onion in butter in a large skillet.
Drain the cabbage.
Drain the Halushki. Mix with cabbage and onions and serve. (Professional note: taste and season before servoce).
General Tip: A good, generic seasoning mix is one part white pepper to eight parts of salt (I prefer Kosher salt).
Serve hot.
Yeild: 4 servings.
