Haluski is a Polish dish of cabbage and noodles that is so simple yet so delicious (and it’s budget-friendly too!). It’s a must-try that is sure to become a favorite!
Haluski may not win any awards in the looks department, but the flavor is all there, baby! Cabbage and onions are sautéed in butter until tender and then tossed with egg noodles (and a little more butter!) for a meatless dinner or side dish that everyone will love!
My grandmother on my mother’s side was Polish. Her mother (we called her Baba) came here from Poland and spoke hardly any English. My grandmother spoke Polish, though, and I can remember listening to the two of them go back and forth and not having a clue what they were saying!
In addition to that, I was born, raised and live in an area of Pennsylvania where a lot of people have Polish heritage. And I married a guy who is part Polish.
Needless to say, Polish food has always been a part of my life. I love it for it’s simple, humble, affordable ingredients and big flavor. Pierogies, stuffed cabbage rolls, potato pancakes, kielbasa, and haluski were on the menu a lot growing up (and still often are)!
There are lots of different recipes for haluski (pronounced ha-loosh-key). The more traditional ones use homemade noodles or potato dumplings. There’s even some debate about where it actually originated (Poland, Slovakia, Hungary, Ukraine). I have always known it as a Polish dish.
The recipe I’m sharing today is my mom’s more Americanized version – super simple with store-bought egg noodles. She most often made it during Lent when we didn’t eat meat on Fridays, but it’s an easy and affordable meatless meal or side dish for any time of the year!
It’s also a delicious way to get some cabbage in your diet. I feel like cabbage is such an underappreciated vegetable, but it’s really delicious (especially when sautéed in lots of butter and mixed with noodles)!
INGREDIENTS YOU NEED:
- Egg noodles (I use extra-wide)
- Butter
- Green cabbage
- Onion
- Salt and pepper
HERE’S A QUICK LOOK AT HOW TO MAKE HALUSKI (CABBAGE AND NOODLES):
TIPS & TIDBITS:
- Seasoning this dish properly is very important! It will be pretty bland if you don’t, but the right amount of seasoning makes a huge difference in the flavor. We all have different tastes, so I can’t tell you exactly how much salt and pepper to use, but just be sure to taste and season as you go (including salting the cooking water for the noodles).
- It will take about 15 to 20 minutes for the large pot of water to come to a boil for the noodles. To use your time most efficiently, get the water going first and then start cooking the cabbage and onions while you are waiting.
- If you’d like to add some meat to your meal, kielbasa goes great with haluski! Ham and bacon are also good choices. Cook them first, then either mix them in with the noodles or serve them on the side.
- This recipe makes a nice big pot of haluski – 8 servings as a main dish and even more if you serve it as a side dish. You can easily halve the recipe, but the leftovers are really good for lunch or another dinner or…
- Breakfast! Yes, I said breakfast. Heat up some leftover haluski in a pan, scramble up a few eggs, and mix them together. Don’t question it. Just try it. It’s so amazingly good!
If you’ve never had this Polish comfort food classic, you’re in for a real treat!
I hope you try this recipe for Haluski (Cabbage and Noodles) and love it as much as I do. Thanks for visiting today!
Haluski (Cabbage and Noodles)
Ingredients
- 1 (12-ounce) package egg noodles, I use extra-wide
- 8 tablespoons butter, divided
- 1 (3-pound) head green cabbage, cored and roughly chopped into 1" to 2" pieces
- 1 large onion, sliced about ¼ inch thick (about 2 cups total)
- salt and pepper, to taste
Instructions
- Cook the egg noodles according to the package directions; drain. Be sure not to overcook them so they are not mushy. Note: To use your time most efficiently, move on the the next steps while you are waiting for the water to boil and the noodles to cook.
- In a 7 or 8-quart pot (I use a 7-quart Dutch oven), melt 6 tablespoons of the butter over medium heat.
- Add the cabbage and onions; season with salt and pepper. Cook, stirring often, until the cabbage is tender (about 15 to 20 minutes).
- Add the cooked noodles and the remaining 2 tablespoons of butter. Stir to combine until the butter is melted and the noodles are heated through. Taste and adjust seasoning if needed.
Recipe Notes
- If you’d like to add some meat to your meal, kielbasa goes great with haluski! Ham and bacon are also good choices. Cook them first, then either mix them in with the noodles or serve them on the side.
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Colsen
Came out exactly as described. I added bacon and didn’t pepper it up as recommended. Hubby doesn’t usually eat cabbage, but he loved this. The bacon and less pepper were adjustments I made to entice hubby.
Michelle
Thank you! So glad you and your hubby enjoyed it (you can never go wrong with a little bacon)!