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Traditional Slovak Halushki

Traditional and typical Slovak main course. We make them with sweet cabbage, sour cabbage, bryndza (by-product of sheep cheese production) and with cottage cheese. They are all delicious, nutritious and healthy.

Preparation time 60 minutes

INGREDIENTS .. 4-6 pers

  • 200 g all-purpose-flour
  • 200 g grano duro flour
  • 1 kg potatoes
  • 200 g smoked bacon
  • 100 g butter
  • 1 medium white cabbage
  • salt


Clean the cabbage and pick the heart. Then cut them into a kitchen robot, or with the knife into thin strips. Heat the pan with a little oil, add chopped onion, fry until glazed, add chopped cabbage with salt and simmer until softened. Keep warm aside.

While the cabbage is cooking, prepare the dough for the halushki. Clean and peel the potatoes and grate them manually or in the kitchen robot. Mix in the mixture with the flour and salt to a not too thin dough. The dough may not be liquid but also not hard.

Put the pot with salted water to the boil. In the meantime, bake the bacon in the pan until crispy. Put the ounce in a stew and let it melt slowly.

When the water begins to boil in a pot, put the pot halushka-maker, Put the dough through a dispenser into boiling water. After you have thrown the halushki’s into the water, mix them softly. Continue until the complete batter is done.

After boiling, mix the dumplings (halushki’s) in the bowl and pour smelted butter. We cook with salt and serve on a plate. Add baked bacon strips on top and serve with a cup of apple or pear cider.


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