I put the ingredients in the bread maker before work and came home to bread, but that turned out to be a bad idea. You need to be home when the bread is finished otherwise it sits in there are gets soft and generally unappetizing, especially if you like the crunchy crust. I’m a little ticked so that’sall I’m going to say about it. For a little cheer-up, I’m going to give you my Haluska recipe. This is my Grandma’s Hungarian cabbage noodle dish slightly healthier.
Haluska:
1 medium head cabbage, grated (green or purple)
1 t sea salt
1/4 C butter, or substitute
1 t brown sugar
1/2 chopped sweet onion
1 t paprika
1/2 bag wide egg noodles (any noodles you want, including gluten-free), cooked
After you grate the cabbage, sprinkle it with 1 teaspoon sea salt and let itstand 10 minutes to weep. Squeeze out any liquid and put the cabbage in your skillet with the melted butter and sugar. Cook over low heat until it starts to brown.
Add the onion and continue browning both together. The cabbage takes longer than the onion so don’t add the onion in the beginning or it will burn. Combine well with the cooked noodles in a large bowl and serve.
