Conference turris::cooks

    
    I believe the cabbage was cooked loosly with bacon,
    and the dumplings (knedlicky?) made separately with
    boiling water. It looked like stir-fried loose
    cabbage to me.
    
    BTW - If anyone runs across a Kolacky recipe....

      From Slovak Catholic Sokol Cookbook
      Contributed by Mrs. John Churilla 
      
      
      1 head cabbage cut fine.  Sprinkle 2 teaspoons
      salt through cabbage and let stand for 10
      minutes.  Melt 3 tablespoons butter.  Let brown
      nicely, then squeeze out cabbage, add to
      butter.  Cook until tender.  While cabbage is
      cooking make the Halusky.  
      
                       Halusky 
      
      3 large potatoes, grated
      1 egg, beaten 
      1 1/2 teaspoons salt 
      2 1/2 cups flour 
      
      Add beaten egg to potatoes.  Mix.  Add flour,
      salt and mix thoroughly; if dough appears stiff
      add a little lukewarm water.  Drop bits of
      dough into salted boiling water.  Do not drop
      by spoonfuls, just a little dough at a time. 
      Cook Halusky until they come to the top. 
      Remove from stove and rinse in lukewarm water.  
      Drain in colander and place in bowl, put
      cabbage over Halusky, stir lightly.  Serve. 
      Halusky are good and filling when washed down
      with buttermilk.  
      
    

      From Slovak Catholic Sokol Cookbook
      Contributed by Mrs. Dolores Shupp 
      
      
      3 eggs
      2 cups flour
      1 teaspoon salt 
      4 tablespoons butter 
      1/2 lb. cottage cheese
      
      Beat eggs.  Add flour and salt which have been
      sifted together.  Add only enough water to
      make a stiff dough.  Knead it well in a bowl
      until smooth.  Place on a lightly floured
      board.  Cover with bowl and let stand about 20
      minutes.  Then roll out dough quite thin and
      flour it.  Fold over.  Cut into long strips
      about 3 inches wide.  Place strips on top of
      one another and cut them into 1/2 inch
      triangles.  Spread them out on a board to
      prevent sticking one to another.  
      
      Drop them in rapidly boiling salt water and
      when they rise to the surface they are cooked. 
      Remove from stove and rinse them in cold
      water.  Drain in a colander and place in a
      bowl.  Melt butter over them.  Crumble your
      cheese and sprinkle over them.  Salt to taste
      and serve.  
      
      Halusky may also be made with head cabbage, or
      lekvar.  If eggs are scarce you can also make
      with 2 eggs and rest water.  
      
    

      From Slovak Catholic Sokol Cookbook
      Contributed by Mrs. Theresa Grosek 
      
      
      4 cups mashed potatoes, cold
      3 1/2 cups sifted flour 
      3 eggs 
      
      Work ingredients together and knead until
      smooth.  Divide into four portions.  Roll one
      portion at a time on a floured board (use
      about 1/4 cup of flour to work dough);
      continue to roll with hands, working from the
      center outward.  When rolled to thickness of
      your little finger, cut off two-inch pieces. 
      Boil in salted water 15 minutes.  Drain, cover
      with melted butter.  Bits of cheese may also
      be added to melt among the Halusky.  
      
    

      From Slovak Catholic Sokol Cookbook
      Contributed by Mrs. Theresa Grosek 
      
      
      1 lb. dry cottage cheese
      1 3/4 cups sifted flour
      3 eggs 
      
      Mix together and with floured hands roll into
      balls about the size of a walnut.  Drop balls
      into boiling, salted water.  Boil about 10
      minutes.  Drain and pour hot, slightly browned
      butter over them.