Noodles and Cabbage (Haluski) — 127 Comments

  1. very chill soooo,,,,,,

    any more dishes as u like,,,,,,

    best best best…… food,,,,,

    BEST point in the best for Eating,,,,

    Thanks for visite more..

  2. I get a container of small curd cottage cheese and drain it very well….then add to the cabbage and noodles. Delicious

  3. See the recipe I just posted for Lazanki. There is very few variations for haluski and basically all the same. Don’t confuse anything calling for adding meat into the recipe itself. Adding meat is not haluski but is more likely Lazanki.

  4. Liz, this is one of those dishes that everyone makes a little different. I thought this would be a neat way to see a lot of variations in one thread, then you can have fun experimenting!

  5. Thank you so much for sharing these recipes – can’t wait to make some! Thanks Lisa for the great idea to gather these fantastic recipes!

  6. I saute a couple of sweet onions in olive oil. Shred a half a head of cabbage usually regular cabbage but sometimes Savoy or Chinese because they’re lighter and sweeter. Cook the cabbage and onions until they’re transparent and until most of the moisture evaporates. While cooking I add salt (to help draw out the moisture) lots of paprika and black pepper and sometimes cayenne. I like it when the cabbage is soft and nearly transparent. I’ve made it with different kinds of noodle over the years but my favorites are wide egg noodles and Kluski noodles. I place the noodles in a large dish and then add the cabbage and toss. Sometimes I top it with Plum Sauce for a little extra pizzazz. Sometimes I add mushrooms to the sauteing onions and sometimes peas.

  7. I sauté the cabbage and the onion and then add about 3/4 stick of slightly burnt butter to my sautéed onions and cabbage. Wow.! Great flavor!!

  8. Sounds good Lisa and I like the idea kinda like a sticky post. My Dad or Mom would sauté a large chopped onion in butter with some salt then add a large head of cabbage cut or chopped into bite size pieces along with pepper, and paprika. When the extra wide boiled noodles were done mixed it all together. Their is some debate about adding a clove of garlic Dad liked it Mom didn’t I stick with moms version. Comes out delish and very simple with no leftovers ever. Oh make sure the cabbage is tender before you add the noodles that’s it! EDIT TO ADD I use maybe one stick of butter and olive oil for my version…

  9. I use a whole stick of butter to sauté 1 chopped onion & then I just shred a small head regular cabbage – add some salt/pepper & about 2 tsps of sugar over it & simmer till all soft & translucent add then either flat noodles or my kids like it w/bow ties. (if cabbage is a bigger size sometimes add 1/2 stick butter if needed so doesn’t stick)

  10. I saute a chopped onion in some bacon grease until soft. Throw in a head of chopped Savoy cabbage. Cook that down and add some butter, sea salt & a good amount of cracked black pepper. Then I stir in a package of cooked extra wide egg noodles and simmer for a few minutes.

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