I married into an Irish/Hungarian/Polish family. I am grateful Bob Donnelly and Marilyn met, married and raised a big Catholic family, my husband being the youngest son of the five kids. While dating and then onced married, we would celebrate St. Patrick’s Day with my husband’s family, the menu always the same: Corned Beef with Galusca. Finally I asked Marilyn how to make this meal and learned it is so simple. You just need time, something that our generation does not always spend when preparing meals. Here are the recipes:
Boiled for 3 hours on the stovetop. Then place in a baking dish and bake in the oven with a brown-sugar glaze added to the top for another hour. Once warmed, slice thinly.
Galusca (a Hungarian cabbage and noodle dish):
6 cups or one head of cabbage 1 tsp salt
2 tbsp Crisco or margarine 8 oz package broad noodles
Grate or food process cabbage until fine. Put 2 tbsp crisco or margarine in frying pan. Melt. Add cabbage and salt. Fry slowly until browned (takes at least 15-30 minutes) Cover, stirring often.
Boil the noodles, following the directions on package. Drain. Add cabbage to noodles. Salt to taste. Serve warm.
My own girls LOVED this dish growing up. I will be making it today so I am ready to serve it tomorrow.
Happy St. Patrick’s Day!!