Haluski - Polish Cabbage & Noodles

Haluski (Cabbage & Noodles)

by Jill on April 8, 2011

A Pittsburgh tradition from Polish & Slovak heritage… both of which are in my family’s ethnic composition. My Slovak grandmother likes to make her Haluski with anisette or caraway seeds (she uses anisette in her pizzelles too), and my Polish grandmother opts for sauerkraut over fresh cabbage. Here’s my take on one of Pittsburgh’s all-around favorites. What’s a hunky?

  • 1 to 1 1/2 stick of Unsalted Butter
  • 2 medium Onions, sliced
  • 1 head Cabbage, sliced 1/2 inch thick
  • 2 lbs. fresh Pappardelle Noodles (make your own or find some at PennMac)
  • Salt & Pepper

Melt one stick of the butter in a large, heavy pot over medium heat. Add the onions and saute until beginning to soften.

Reduce heat to medium-low, cover and allow to soften for 20-30 minutes more, until clear and glistening. Do not allow to brown. Add cabbage to the pot and stir. Season with S&P.

Increase heat to medium, cover pot and allow to steam for 30 minutes, stirring occasionally. Meanwhile, boil pasta in heavily salted water and then drain. Add the hot noodles to the cabbage and onion mixture, stir, season to taste. Add remaining butter if desired, to taste.

Note: For a vegan alternative (and healthier!) eliminate the butter and use just enough olive oil to caramelize the onions, then add a drizzle more oil whenever the pasta mixture seems dry. But don’t tell Grandma I said that!

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  • Jayneska8

    THANK YOU for the only authentic version of this I’ve found.  You wouldn’t believe the junk some people put in their Halushki!

    • Jill

      Thanks for the kind words! This recipe is really simple, but it’s the way my Grandma Dzaidosz always made it. If you go to a church bizarre, you’ll likely find it browner, with smaller dumpling-style noodles, and sauerkraut instead of fresh cabbage. I may post some variations someday, but for now we’ll stick with grandma’s way!

  • Schwinzicuski

    Imagine my surprise when looking for this recipe (down here in Florida) and finding yours from my “stomping grounds” the Northside of Pittsburgh.  Spent the first 50 yrs of my life in Pgh,  but the warm climate here in FL is nice.  Miss some  of PGH, but not the cold.  So glad to find this recipe (especially since I am Polish also).  Thanks

  • Bonnie

    Hi!! I’m actually cooking cabbage and onions right now! It smells so good! I’m so glad I found your blog…I can’t wait to check out all of your recipes! I am a blogger too…I live in Beaver County.

  • Polish Princess

    Try adding sweet paprika and caraway seeds. Yum!

  • Lisette

    We call it Kaluski after the noodles. Great stuff love it with a good pork steak or pork tenderloin

  • steelercook

    Being polish and from pittsburghi love this stuff! Thanks my dad use to ccok this stuff in the big crock pot! It was enough to feed me for 3 days! Yummm!

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