Haluski Recipe (Polish fried cabbage & noodles) (2024)

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Every culture has their own idea of what constitutes real comfort food. This haluski recipe is one of ours. It features savory caramelized cabbage & onion bathed in a rich butter sauce and tossed with rich egg noodles to soak up every ounce of flavor.

Haluski Recipe (Polish fried cabbage & noodles) (1)

I’ve been with husband for years, but it was only about 5 years ago or so that I discovered he’d been living a lie. Well, that makes it sound extreme- it wasn’t that bad.

So my FIL is 100 % full-blooded Italian on both sides. My MIL on the other hand was always a bit off hand about her heritage. She alluded to the fact that she was Italian, with some Slovak and Polish roots in the mix.

Still a cool mix culturally. But we have since found out that she isn’t any parts Italian, but instead was raised in an Italian area and being married young adapted to the culture. Makes sense to me!

Her natural heritage is half and half, a mix of Slovak and Polish. Her father died young meaning that a lot of his culture and traditions went with him, but she remembers a lot of the traditional recipes her mother made that she she grew up eating.

These included stuffed cabbage leaves called halupki, delicious potato filled dumplings called pierogi, and one of the ultimate simple comfort foods- Haluski.

Haluski Recipe (Polish fried cabbage & noodles) (2)

What is Haluski and how do you pronounce it?

Haluski is the ultimate in simple, affordable Old World comfort food. For real!

According to my MIL it’s pronounced ha-loosh-key, but also commonly referred to as ha-loosh-ken.

Neither of us is sure of what the small difference indicates.

What we both ultimately agree on? It’s incredibly delicious.

My kids grew up with buttered noodles being one of their favorite food groups. I mean plain noodles bathed in butter.

Haluski takes that idea, but does it so much better. But with so much butter.

What’s a clogged artery or two when authentic comfort food’s on the line though?!

Haluski is basically pan fried noodles and cabbage, lovingly sauteed in a butter bath.

Bacon or kielbasa are optional ingredients to add some meat to the dish, and extra savory flavor.

Haluski Recipe (Polish fried cabbage & noodles) (3)

How do you make a traditional Haluski?

Haluski may be a national comfort food in Poland and Czechia, but they’re also a traditional regional food in the States.

Specifically in the Pittsburgh region of Pennsylvania, and it’s a beloved ‘Burgh staple enjoyed by all- whatever their heritage.

This explains a lot too, as this is where my In Laws and the entire extended family now hails from.

A traditional haluski recipe requires very basic ingredients, but they’re key: butter, cabbage, onions, and egg noodles.

The traditional version requires delicious pasta noodles made from scratch with homemade dough.

Usually I love recipes from scratch, but I don’t always have time for them.

I adore haluski for many reasons, one of which is it’s simplicity.

So for this recipe, I totally recommend saving yourself some time and opt for store bought egg noodles instead.

Six tablespoons of butter (told ya copious amounts of butter were involved) are melted in a large Dutch oven.

You could use a regular soup pot, but I’ve found the sturdy cast iron enameled style Dutch ovens lead to more even cooking and caramelization.

To the melted butter, add about a pound of chopped cabbage. Just the green leaves.

Make sure to carefully cut your cabbage and discard the bitter core.

Add a roughly chopped white onion and toss everything to coat.

Cook the mixture over medium high heat, stirring occasionally, until the leaves are tender and have begun to caramelize.

Melt another two tablespoons of butter in the pot, and stir in the now cooked and drained pasta noodles.

Salt & pepper the mixture, to taste and serve immediately.

Haluski Recipe (Polish fried cabbage & noodles) (4)

Making a heartier meal- What meats can I add to Haluski?

While I can totally appreciate a meatless meal for a variety of reasons (hello, the Lenten season!), I tend to make and serve things that include some form of protein.

Not always meat, but typically.

I wouldn’t advise adding fish to this, but it would pair well as a delicious side to a salmon supper.

If you’re wanting to add an infusion of flavorful protein to the pot, I’m going to suggest you stick with pork.

Some kind of pork.

We like ours with a bit of freshly cooked crisp & crumbled bacon.

I’ve even been known to swap add a teaspoon or so of the drippings for some real extra flavor in every bite.

With bacon grease a little goes a long way, so a ton isn’t needed.

Another option is kielbasa.

Sliced into coins and sauteed until nicely browned, they’re a great addition to this dish. Plus they’re from the same region, making them a natural pairing.

You can also use ground sausage.

Saute it in a separate skillet, breaking and crumbling as it cooks.

When it’s cooked through, drain it well to remove excess fat- then add it in when you’re ready to stir in the pasta noodles.

Other traditional ways to serve authentic Haluski:

I’m not the only one who likes to change things up occasionally. The original culture does too!

While they’re some debate over where the actual origin is (looking at you Hungary), and many Pittsburghers swear it’s a local delicacy- everyone agrees, the dish is good as is but can be made even better with some add ins.

Not just meat either!

There’s two different trains of thought on which ingredient to use, but a large number of family’s that traditionally eat this dish swear by making it creamy.

They fall into two clear categories: sour cream & cottage cheese.

Both are equally delicious add ins, and since both ingredients are cold when they’re added is important.

We tend to like cottage cheese if we’re going meatless because it’s a great way to not only achieve the creamy element, but to also get some extra protein in there.

The cheese (or sour cream) needs to be added and quickly stirred in as soon as the hot haluski is taken off the heat. This will prevent any curdling, and also allow the mixture to still be served warm.

I recommend adding 1 1/2 cups of cottage cheese or sour cream, stirring, and then accessing before deciding if more is needed.

Haluski Recipe (Polish fried cabbage & noodles) (5)

This haluski recipe is as authentic as it gets, and even better- it’s a great way to embrace a new meal from a different culture.

Braised in butter and caramelized to just the right degree, it is my favorite way to get the whole family excited about cabbage.

It was a great way to bring a little bit of her childhood back for my Mother In Law, and a great conversation starter about the subject with the sons.

Other Tasty Ways To Enjoy Eating More Cabbage:

If you’ve tried this HALUSKI RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST,FACEBOOK, andINSTAGRAMto see more amazing recipes and whatever else we’ve got going on!

Haluski Recipe (Polish fried cabbage & noodles) (6)

Haluski (Polish fried cabbage & noodles)

This authentic Haluski recipe features the traditional combination of pan fried cabbage leaves, pasta noodles, and white onion all deliciously caramelized in plenty of butter

4.65 from 37 votes

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Course: Dinner, Main Course, Pasta

Cuisine: American, Polish, Slovak

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 428kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

  • 8 oz wide egg noodles uncooked
  • 8 tbsp butter
  • 1 small white onion roughly chopped
  • 1/2 large head of cabbage
  • salt & pepper to taste
  • crisp, crumbled bacon optional

US Customary - Metric

Instructions

  • Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.

  • Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.

  • While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.

  • Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.

  • Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.

  • If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.

  • Serve immediately, and enjoy!

Nutrition

Calories: 428kcal | Carbohydrates: 42g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 215mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

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Haluski Recipe (Polish fried cabbage & noodles) (2024)

FAQs

What is the difference between Polish and Slovak haluski? ›

Slovak-style haluski uses cheese, while other Eastern European nations like Poland and Ukraine do not usually use cheese.

Is haluski German or Polish? ›

Traditional haluski is an easy main dish from Eastern Europe that has roots in many different countries. It is particularly popular with Polish and Slovak nationalities, however, due to the simplistic nature of the base recipe, there are as many different ways to make this delicious dish as there are claims of origin.

What country is haluski from? ›

Haluski (also spelled “halluski,” “halusky,” and “halushki” — the last is how I tend to hear it pronounced) seems to have its roots in similar dumpling-based dishes from several European countries, most prominently the Czech Republic, Slovakia, and Hungary.

What does the word Haluski mean? ›

Dumpling or noodle, gnocchi. Region or state.

What ethnicity is Haluski? ›

Sautéed cabbage is the core of the comfort dish of Haluski, an Eastern European transplant. As with other dishes that have made their way around the world over time, there are variations of haluski, which according to my research, has the deepest roots in the Czech Republic, Slovakia and Hungary.

What to eat with Haluski? ›

What can you serve with haluski? Honestly, haluski can be a meal on its own, especially if you add some sort of protein to it. But haluski also makes a great side dish for breaded pork chops, any kind of sausage or kielbasa, baked ham or fried chicken.

Is sauerkraut German or Polish? ›

The English name is borrowed from German where it means "sour cabbage".

How long is Haluski good for? ›

This Haluski recipe should last about: What is this? 3-5 days when stored in an airtight container in the refrigerator. 2-3 months when frozen properly.

Can I freeze haluski? ›

Freezing and thawing can have an effect on the texture of these water-rich ingredients. With that being said, you can still freeze this recipe if you don't mind the texture change. Store your haluski in an airtight container and freeze for 2-3 months. Let your leftovers thaw in the fridge overnight before reheating.

What is the difference between Kluski noodles and egg noodles? ›

Amount of eggs: While not all pasta contain eggs, eggs are a requirement to make kluski noodles and of course egg noodles. In order to make egg noodles, one must use one egg per cup of flour, but in order to make kluski noodles one has to double the doses of eggs.

How different is Slovak from Polish? ›

They are both Slavic languages, but they only have roughly 38% lexical overlap - compare this with 56% for English and German, 82% for Spanish and Italian, or 86% for Polish and Slovak. Polish is the most unique and divergent Western Slavic language, and Russian is the most unique and divergent Eastern Slavic language.

Is Slovak and Polish the same? ›

Slovaks and Poles belong to the western branch of the Slavs (together with the Czechs and Lusatian Serbs). The language is very similar. Approximately 60% of words have the same meaning. Of course, there are words with absolutely different meanings - sometimes comic.

What is the most common food in Slovakia? ›

The most typical Slovak national food is sheep cheese gnocchi with bacon. They are from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of the shepherds or mountain chalets.

What is the most delicious food in Slovakia? ›

What to eat in Slovakia? Top 31 Slovak Foods
  • Dumplings. Bryndzové halušky. SLOVAKIA. shutterstock. ...
  • Soup. Kapustnica. SLOVAKIA. shutterstock. ...
  • Snack. Zemiakové placky. SLOVAKIA. shutterstock. ...
  • Dumplings. Parené buchty. SLOVAKIA. ...
  • Pancake. Lokše. SLOVAKIA. ...
  • Sweet Pastry. Šišky. SLOVAKIA. ...
  • Stew. Guláš SLOVAKIA. ...
  • Dumplings. Halušky. SLOVAKIA.

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