It bugs me when people criticize the "authenticity" of recipes, and not the recipes themselves. Recipes, like everything else, grow and evolve; authenticity is certainly an interesting thing to think about when cooking, but not worth condemning a recipe over. And now, climbing down from my soapbox: I thought this was great, but I'm not totally convinced that I've managed to recreate the Halushki from my Western Pennsylvania adolescence. (Which I might be remembering over-fondly. The only thing I liked about those years was the food.) I did add a tablespoon of sugar, and since I made it after a recipe involving kielbasa I used the same (dirty) pan to cook the cabbage. (I didn't use the pork chops or the garlic salt.) I'll try this again, maybe cooking the cabbage on slightly higher heat so that it browns and carmelizes a bit more - I think that might be what's missing! Thanks!
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