Ukrainian Halushky (Ha-Loo-Shky) Pasta With Cabbage

Suburban Grandma's Note:

My mother-in-law loved making this dish during lent, on meatless Fridays. My husband liked them creamier, so he would mix in 1 Tbs. of sour cream to his plate of Halushky. They are quick and tasty. I often would make my own pasta.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4-6

Yield: 4.0 cups

• 1 head green cabbage , cored and coarsely chopped
• 1 large onion , chopped
• 1 carrot , shredded
• 2 teaspoons seasoning (Maggie)
• ¼ teaspoon celery seed
• 2 tablespoons oil (Canola)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 2 cups pasta , cooked (or home-made pasta)
• ¼ cup parmesan cheese , grated

Directions:

1. Remove and discard a couple of the outer leaves from the head of cabbage.
2. Cut the cabbage in 4 quarters.
3. Cut out the core from each quarter.
4. Chop up the cabbage, coarsely.
5. Place cabbage in a pot filled with cold water (enough water to cover the cabbage).
6. Add 1 teaspoons of salt, bring it to boil, and cook for about 10 minutes, stirring often, or until the chunky parts of the cabbage are semi-cooked (not to overcook it, or it will turn into mush).
7. Remove from heat, and pour out onto a strainer to drain.
8. Add 2 Tbs. of canola oil (or butter if your diet permits it) into a frying.
9. pan, and heat.
10. Add chopped onions, and sauté to a golden color.
11. Add shredded carrot, and celery seeds, and cook 2 more minutes.
12. Add the cabbage to this saucepan, add Maggie Seasoning, and salt.
13. and pepper to taste, mix all together and sauté for another 5 minutes.
14. Add the cooked pasta , and blend in with the rest of the vegetables.
15. You can add some of the Parmesan Cheese to the Halushky, and mix it in now, or let everyone sprinkle their own cheese , to their own taste.