Monday, September 3, 2007

Buttered Cabbage With Dumplings

Haluski  Buttered Cabbage With Dumplings
The holiday was a great celebration the entire weekend. We had a cousin and his wife who came to visit which was an added bonus. Saturday night a neighbor who plays in a band had his other members here to give us a concert. Sunday morning we attended church and then hurried home to finish decorating the golf cart for the parade in the Park. It was fun to see how original many of the themes were. At 5 p.m. everyone met for a community pot-luck picnic. What a great selection of food. One dish in particular was such a favorite of many. I learned the cook was a close neighbor and I hunted down the recipe . Barbara has so willingly offered to share her mother's recipe.
1 stick of butter (not margarine)
1 medium onion, chopped
1 small or medium cabbage, chopped
1 cup flour
1 teaspoon baking powder
pinch of salt
1 egg
Cabbage: Melt the stick of butter, add onion and chopped cabbage, with core removed, and cook over a low heat heat. Cover with a lid and stir often to coat with butter. Cook until cabbage has softened and starts to brown. Remove from heat. ( The cabbage will add liquid as it cooks.) Watch carefully to avoid the cabbage burning.
Dumplings: Boil water in a medium sauce pan. In a small mixing bowl add the dry ingredients together. Whisk the egg into the dry ingredients and mix well. Add water to the dumpling batter until it is about the consistency of "toothpaste". Drop from a teaspoon into the pan of boiling water a few spoons of batter at a time. When the dumplings rise to the top they are done. Remove the cooked dumplings with a slotted spoon and drain well. Continue until the dumpling batter is cooked.
When the cabbage is cooked, add the dumplings to the cabbage and allow to cook for about ten minutes in a covered pan. Place in an over proof dish or pan and cook in a 360 oven for about 30 minutes. Optional: May add thin slices of Kielbasa sausage when you add the dumplings to the cabbage.

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