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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