| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- 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 Hungarian paprika
- 12 ounces smoked ham, cut into julienne strips
Instructions
- 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 and smoked ham and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 335 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 105 mg |
| Sodium | 339 mg |
Reviews
I love this hulaski recipe. It takes me back to my ancestors. It’s a poor man’s easy dish and we love it at my house. It’s delish and filling
Do you use salted or unsalted butter?
Delicious! There is so much flavor in this dish. I ran the dumpling dough through my speatzel grater, but otherwise followed the directions from the video, which differs slightly from the written recipe. Will definitely make again.
Deliciousness on a plate! Don’t omit the sour cream.
This has become a regular in my dinner rotation. It’s fabulous!
Nov.2021 Just made all’s can say is GREAT!!!! Will have again. Thanks Symon!!!!!
Have been making this since the pandemic at cooking at home shows! This dish is yummy. Making it again today!
We make fried cabbage with bacon fat but this is a new treat. Live the dumplings also.
Fixed this for dinner. It was a great hit. Delicious
I’ve been in a cooking club for nearly 20 years, we make intricate dishes as well as comfort food. I’ll gladly make this for those refined palates when we resume after we’re COVID-clear. This was wonderful, and I sampled it over a scrambled egg. I see where someone wrote, “the leftovers were good as breakfast”, they’re correct