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Haluski
50 and 100 (⅔ cup) servings
Crediting:
⅔ cup provides:
- ⅜ cup other vegetable
- 1 oz eq grain
PrimeroEdge: SR110360
Ingredients
50 Servings
| 2 ½ cups (1 lb 4 oz) Margarine, unsalted |
| 1 qt + 1 ⅓ cups (1 lb 5 oz) Sweet onions, sliced |
| 1 gal + 1 qt (3 lb 15 oz) Cabbage, green, chopped |
| 3 lb Egg noodles, whole grain |
| 1 ½ Tablespoons Salt |
100 Servings
| 1 qt + 1 cup (2 lb 8 oz) Margarine, unsalted |
| 2 qt + 2 ⅔ cups (2 lb 10 oz) Sweet onions, sliced |
| 2 gal + 2 qt (7 lb 14 oz) Cabbage, green, chopped |
| 6 lb Egg noodles, whole grain |
Haluski Directions
- Preheat oven to 325 degrees.
- Place margarine (1 lb for 50 servings; 2 lb for 100 servings) and onions in a full hotel pan. Place in oven. Cook in convection oven for 20 – 30 minutes, stirring occasionally, until onions begin to caramelize.
- Add cabbage to the onion/margarine mixture and continue to cook for another 25 minutes until the cabbage is caramelized and softened. Stir occasionally.
- Cook the egg noodles according to package instructions. Drain well. Add noodles to the fully cooked cabbage and onions.
- Add margarine (4 oz for 50 servings; 8 oz for 100 servings) and salt to the noodle/cabbage/onion mixture. Stir. Heat for 3 more minutes to allow the margarine to melt. Hold at 140°F.
- Use a #6 scoop to serve. Serving size is ⅔ cup.
- Cooking process #2 – Same Day Service
Notes
Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (North Hills School District developed this recipe.)
This project was funded using U. S. Department of Agriculture grant funds.
This institution is an equal opportunity provider.
