{"id":3256,"date":"2017-11-27T09:00:26","date_gmt":"2017-11-27T16:00:26","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=3256"},"modified":"2026-09-02T10:58:49","modified_gmt":"2026-09-02T17:58:49","slug":"cabbage-and-noodles-halushki","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/11\/27\/cabbage-and-noodles-halushki\/","title":{"rendered":"Cabbage and Noodles (Halushki)"},"content":{"rendered":"

November 27, 2017<\/span><\/p>\n

One of the interesting consequences of working on this blog is that it is getting me to cook more Slovak food.<\/p>\n

We ate way more Italian food than Slovak food when I was growing up but, nonetheless, Slovak food was a significant presence on our table.<\/p>\n

Things that only lived in my memory, like the Chicken Paprikash <\/a>that I posted a few weeks ago, and my Grandma Mihalik\u2019s Butter Cookies that are coming up in a week or two, are now real. And it\u2019s not only the Slovak food. The Chinese Five-Spice Roast Pork <\/a>from last week hasn\u2019t been on my table in more than 40 years!<\/p>\n

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Part of the reason is that, as much as I enjoy cooking, I hadn\u2019t devoted as much time to planning what I was going to cook as I did when I was younger.\u00a0 That is, until I got deep into this blog (and the restaurant cookbook I\u2019ve been asked to write).<\/p>\n

In Junior and Senior years of college there was a plan for dinner for every day of every week. Sometimes there was a plan for lunch, too!<\/p>\n

Good provisions weren\u2019t conveniently located to the University of Pennsylvania campus except for some specialty items from the ethnic markets near campus or the occasional very basic item from one of two nearby (in-super) supermarkets. Grocery shopping was done weekly and involved a trip to Ninth Street (sometimes called the Italian Market), and to the Pathmark supermarket in Broomall, PA.<\/p>\n

Every meal got planned and a shopping list was created.<\/p>\n

The planning was usually done in the evenings when I needed a break from studying (which I know some of you think I never did!). I would sit down with a cookbook or two, or my box of recipes handwritten on 3\u201d x 5\u201d index cards, or the typewritten recipes from Mrs. Hugh, my roommate\u2019s mother and, over the course of the week, generate a list of what my roommate and I were going to have for dinner each night. Some were favorites but many were new, like the whole poached fish I made from Marcella Hazan\u2019s first cookbook or Mrs. Hugh\u2019s Crispy Duck (see the photo embedded in this blog post<\/a>).<\/p>\n

One of my favorite books was a slim volume by Charmaine Solomon. Charmaine was from Sri Lanka and two of the resident advisors in my college house, Reggie and Nanacy Rajapakse, were also from Sri Lanka and knew Charmaine. Charmaine\u2019s Far Eastern Cookbook<\/strong> was copyrighted in 1972 (the year I started college). The edition I have was printed in 1973 so it was quite new when I bought it in 1974 shortly after entering the International Residence Project. I read that book cover to cover, like a novel, many times. I could sit for hours and pore over Charmaine\u2019s recipes.<\/p>\n

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My dog-eared and much beloved copy of Charmaine Solomon’s Far Eastern Cookbook<\/strong><\/span><\/figcaption><\/figure>\n

In 1976, when I graduated college, Reggie and Nanacy bought me another of Charmaine\u2019s cookbooks as a present, The Complete Asian Cookbook<\/strong>.<\/p>\n

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Another favorite cookbook was the [Ceylon] Daily News Cookery Book<\/strong> which was in the collection of the Van Pelt library at the University of Pennsylvania. I would check it out, keep it as long as I could, return it, and then check it out again. It was a hardcover book with a red cloth cover. It was simply titled the Daily News Cookery Book.\u00a0 Reference to Ceylon was nowhere to be found in the title.\u00a0 Many years later, on a trip to Sri Lanka, I was able to get a reprint of the book (with the word Ceylon added to the title).<\/p>\n

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My point, though, is that my cooking repertoire expanded because I worked at it. Ray and I planned every meal, we went grocery shopping, we cooked, and we most certainly ate. I was still able to keep up a good cooking pace through medical school but after that, as I got busier and busier, it became harder and harder.<\/p>\n

While I can put food on the table any given night without much thought, recreating past favorites or trying out new recipes requires more planning. I now have a calendar specifically devoted to cooking. Dishes get planned out weeks, if not months, in advance. It\u2019s a lot of work, yes, but it\u2019s tremendously rewarding to prepare my favorite foods, many of which I haven\u2019t had in many years, and introduce them to others.<\/p>\n

Cabbage and Noodles, sometimes called Halushki, was frequently on our table. I remember it particularly being served with Salmon Patties, one of my favorite Friday meals when we didn\u2019t eat meat. We had it other times, too, but the association of Cabbage and Noodles with Salmon Patties is very strong.<\/p>\n

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Cabbage and Noodles (Halushki)<\/h2>\n
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Although three pounds of cabbage sounds like a lot, it cooks down a tremendous amount. If you wish, you can add a teaspoon or two of caraway seed to the cabbage during the last 20 minutes of cooking. Though my family did not do that, it is not unusual to do so.<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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