Haluski

This week calls for straight-up comfort food, dear reader. We are all feeling a bit tender after the loss of our three original girls. Grief is grief, and the loss of our girls hits hard. Some may say they are just goats; don't be dramatic. The reality is they are more than pets. They are the reason my family can stay home on the farm and work together. If not for my girls, my husband would still be traveling for work. We would see each other on the weekends if we're lucky. I would probably be teaching. My daughter would have to be in school rather than be homeschooled. Our girls make it possible for us to live the life we envisioned. So, yes, they are more than just goats to us. 

My girls had a gentle, years-long retirement. They were loved, cared for, and treated as family. The loss is real. The pain is real. So, yes, we require comfort right now. With the summer season in full swing, produce is plentiful. This week, I am craving haluski or cabbage and noodles. I have used store-bought noodles in the past, but this week, I tried making scratch-made dumplings. As long as time allows, this is the recipe I will use from now on. It's filled with carbohydrates, butter, butter, and more butter, and fresh cabbage from the farmer's market. It is exactly what my family needed this week. 

If you are like The Bibbed Wonder, you require meat with your meals. You could add traditional kielbasa to this recipe or serve it on the side. I served it on the side because I like my cabbage to taste like cabbage, not kielbasa. However, you do whatever your family prefers. 

Haluski

2 cups all-purpose flour

3 eggs

3 ounces milk

Salt and pepper

8 ounces (2 sticks) butter 

1 large yellow onion, cut into medium dice

1 head savoy cabbage, cut into medium dice

2 tablespoons paprika

Directions

Combine the flour, eggs, milk, and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour. 

Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside. 

Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings.

This traditional comfort food is simple, delicious, and easy to make. The addition of scratch-made dumplings is delightful. Although this is not a diet-friendly recipe, sometimes one just needs a nice bowl of warm comfort to heal and soften the rough edges. 

On this first Friday in August, stay safe, be smart, take comfort, eat simple and delicious food, and keep washing your hands.