Haluski is comfort food that is meatless and tastes so good. It’s been handed down through the generations, is a perfect recipe for Lent. I remember my mom making it growing up and later on my sister would do so also. You will find this recipe in many of the Slavic countries such as the Ukraine, Poland and Slovakia, where traditionally, there used to be little meat in their diet.
Haluski is such a simple recipe that, if the smell of cooking cabbage isn’t a problem in your home, it is something you can make it often as a side dish to meats meals that might include kielbasa – the cabbage in the haluski is the substitute for sauerkraut. But do remember, the idea is a meatless dish. Another variation is to cube and hard boil a large potato, drain and add to the cooked haluski.
Traditional haluski is made with noodles made simply from a dough made with potato and flour. Somelike their Haluski cooked to just before any of the cabbage begins to brown and some like the butter and cabbage to cook longer until everything has a golden brown color. It’s a preference. I like the non-browning recipe.
Traditionally, lard is used to cook and most recipes call for just butter. I like to use butter also but since butter has a low burn temperature I like to use vegetable oil with the butter. I guess you can use butter flavor Crisco but we’ll look at that argument for another posting.
This dish shouldn’t be confused with Lazanki which is cabbage and noodles but with ground beef or diced kielbasa added directly into the cooking.
- 1 12oz package of wide egg noodles
- 4 oz room temperature butter (1 stick)
- 1/8 cup of vegetable oil
- 1 large onion - halved and sliced
- 1 medium head of green cabbage - sliced
- Salt and pepper
- Cook noodles until al dente (firm but not hard - do not overcook them)
- Drain and place noodles in a bowl
- Add 2 oz (1/2 stick) butter to the noodles, combine and set aside.
- Slice up onion and cabbage
- Par-boil cabbage in a big pot of water - drain.
- To a deep hot skillet put in the oil and remaining butter (1/2 stick)
- Lower temp to med to med-high
- Saute the onions until they are soft (not brown)
- Add the cabbage
- Add enough Salt and pepper to flavor (always to flavor, never to taste)
- Cook the cabbage and onions until just before the turn brown on the edges
- Add the noodles to the cabbage and onions
- taste for the need to add additional salt and pepper
- Cook for another 20 mins, mixing occasionally
- A variation would be to peel, slice, dice and hard boil a large potato and add to the haluski just before it's finished cooking.