If you’re looking for a straightforward side dish or a buttered noodle dish turned into a full meal, this recipe for haluski (cabbage and noodles) is ringing the dinner bell for tonight.
What can I say? Noodles are always calling my name. I used to enjoy a bowl of buttered noodles as a quick and craving-satisfying meal back in the day, and with bacon, it was even better. Even though I still yearn for that easy comfort food, I like to add a little more substance to it.
Haluski to the rescue! This dish still has the flavor I crave while incorporating some nutrition and savory meatiness to the meal. it is made with plenty of butter, tender cabbage, and bacon. I can see why this dish is so popular in Polish and Slovak households.
This regional dish is available in many different variations throughout Central and Eastern Europe. The term “hauski” can refer to the dish’s dumplings or the entire recipe in some recipes.
The dish I’ve prepared for you today is more akin to what is served in Poland or Slovakia, and it includes egg noodles, sautéed cabbage, and my favorite component, bacon.
What is the origin of haluski?
I’ve known haluski to be a Polish dish my entire life.
However, many Eastern European nations, including the Pennsylvania Dutch, have their own version, as you can see in the comments below this post.
Share your own tale with me in the comments section if you have one.
This haluski recipe is made up of 4 easy ingredients:
Some recipes call for frying the cabbage and onion in the bacon fat after cooking the bacon directly in the pan.
Feel free to add it, but my mother never did that.
If you’re unsure how to chop cabbage, I wrote a separate article with step-by-step pictures.
Make sure your chef’s knife is razor-sharp before you start. On such a tough vegetable, you run the risk of slipping and cutting yourself if your knife is dull.
Chopping the entire head of cabbage at once will speed up the preparation of this haluski recipe. Refrigerate any leftovers in an airtight container.
Because of this, you can quickly prepare dinner after a long day at work by throwing ingredients in a pot.
First, bring a large pot of water to a boil. When the water is boiling, add a large amount of salt and the egg noodles. Cook until al dente, about 10-12 minutes.
Melt your butter in a Dutch oven or a sizable 12-inch skillet while the water is boiling. I prefer to use a Dutch oven because it provides more space for stirring.
Once melted, cook your cabbage and onion in a pan until soft and caramelized. I begin by putting the noodles in the boiling water. The cabbage is finished by the time I drain the noodles.
Add your noodles to your cabbage mixture and stir together. Add more butter if needed then season with black pepper.
My mother frequently sprinkles a lot of black pepper on top of meals. Normally I can manage without it, but despite my best efforts, I am unable to consume haluski without black pepper.
While others prepare noodles and cabbage as a side dish, I eat it as a main dish. Here are some recipes for serving haluski:
Get The Full (Printable) Hungarian Haluski Cabbage and Noodles Recipe Below. Enjoy!
But today, we’re sharing a recipe inspired by MY side of the family – this straightforward and delicious dish called Haluski, or Fried Cabbage and Noodles. If you’re a regular here on A Family Feast, then you’ve probably become quite accustomed to seeing recipes that originated from my husband Jack’s side of the family.
I grew up in a big family with parents who were both of Polish ancestry. My grandmother and grandfather on my mother’s side, Babci and Dzaidzi, were visited every Sunday afternoon. We always had a quick but delicious meal while we were there, including dishes like this fried cabbage and noodles!
This straightforward, rustic dish features butter-fried cabbage and onions (I prefer it best when the cabbage and onions are slightly browned and caramelized), which are then combined with egg noodles, salt, and pepper. Almost everyone who grew up in a family of Eastern European descent has enjoyed this dish. Some versions also include salt pork, kielbasa, or caraway seeds, but we chose to use pancetta instead because it gave the classic haluski recipe a fantastic flavor boost!
You can share your creations with us by tagging @afamilyfeast or using the hashtag #afamilyfeast on Instagram.
No Yolks® brand noodles are cholesterol-free and they always cook up smooth, firm, and delicious – and it was the perfect choice for our Haluski recipe! No Yolks® egg noodles come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks® noodles are now available in Whole Grain too.
FAQ
What nationality is Haluski from?
Although there is some disagreement from the Ukrainians and Hungarians, haluski is a noodle and cabbage dish that originated in Poland and Slovakia. It is a delicious comfort food wherever it comes from. It will be well received by your family and friends.
Is Haluski Polish or German?
The history of haluski, like so many other ethnic dishes, is contested. Others claim it to be Slovak, Polish, Ukrainian, Russian, or Rusyn. Homemade noodles or dumplings are used to make traditional Slovak haluski or halusky. Today, I still use egg noodles like my grandmother and mother did in the past.
What is Haluski made of?
When making hauski dumplings, potato dough may also be combined with cottage cheese that has been drained or dry curd cheese. Others include ground pork, sour cream, smoked kielbasa, ham, and chopped meat. It’s a dish that can be served as a side or a main course.
What goes with Haluski?
The best foods to serve with haluski include corned beef, pierogies, stuffed cabbage rolls, and ground beef stroganoff. For unique but delicious options, try jaegerschnitzel, garlic bread, or Swedish meatballs. Additionally, you could dish up baked chicken thighs, pan-fried cod, or green bean almondine.
