Halušky is a simple and satisfying meal of Eastern European origin. Dumplings or thick, dense noodles are paired with cabbage fried in butter, then seasoned simply with salt and pepper. As wonderful as this simple dish is, we are going to take it up a notch and bump up the flavor with some French herbs–tarragon, chervil, basil, dill, chives and white pepper in this case. While tarragon can be overpowering, it is subtle in this blend. This is a delicate blend, not suited to long cooking times. It’s a great addition to omelettes, glazed carrots and finishing pan sauces. Note that it is not Herbes de Provence, which contains lavender. I have not tried that in this dish, but if you do, please let me know how it works.


For the noodles, I chose casarecce. While Italians use casarecce for thick and chunky sauces, the texture of this pasta is closer to a  thick and dense dumpling, making them perfect for this dish.


Preparation is a snap if you use the packaged cole slaw blend instead of shredding the cabbage yourself.  Cook and drain the noodles (about 10 to 12 ounces pasta to a bag of coleslaw).  Fry the cabbage in butter for 3 to 10 minutes until done to your preference, from just wilted to golden brown. If you’re an onion lover, start with frying up an onion, then add the cabbage. Add salt and freshly ground pepper to taste, and 2 to 3 tablespoons of the seasoning. I also add about a teaspoon each of dill and parsley from a squeeze tube. Combine with the noodles, and dinner is served in a flash!  This is a great meatless Monday dinner.


Dobrú chut’!



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