Halušky potato dumplings: sauté cabbage with sugar until brown and fragrant

Tip: tap a step to mark it as done.

1. Shred the cabbage

   15 min

   Thinly slice or coarsely grate the cabbage, season with salt, and let stand for 10 minutes. Then squeeze out the liquid with your hands. Finely chop the onion and dice the bacon.

2. Sauté the cabbage

   30 min

   Melt the lard in a large skillet, add the sugar, and let it turn golden. Add the onion, then after 2 minutes add the cabbage and caraway seeds. Cook over medium heat for about 25 minutes, stirring frequently, until the cabbage is tender and browned. Season with black pepper.

3. Cook the bacon

   10 min

   Cook the bacon in a dry skillet until crisp.

4. Cook the potato dumplings

   15 min

   Finely grate the potatoes, add the egg, flour, and salt, and mix into a thick batter. Press it through a halušky maker, a perforated dumpling tool, into boiling salted water. Once the dumplings float to the surface, cook for 2 minutes, then drain.

5. Combine and serve

   5 min

   Toss the dumplings with the cabbage, divide among plates, and sprinkle with the bacon. Serve with cultured sour milk.

Tip: Do not let the caramel turn dark, or the whole batch of cabbage will taste bitter; for an inexpensive meatless version, omit the bacon and sauté more onion instead. You can prepare the cabbage a day ahead and reheat it. Read more: Lard in the kitchen: baking and frying

This recipe was translated from the Slovak original: Halušky s kapustou na sladko: bielu kapustu opražíte na cukre, kým nezhnedne a nezavonia