If you grew up in the Rust Belt of the United States, you might have eaten haluski regularly. The dish harkens back to the Polish, Slovak and Hungarian immigrants of the early 20th century who settled in that part of the country—especially in areas of Ohio around Cleveland, Akron and Youngstown and in northwestern Pennsylvania around Pittsburgh.
What is haluski?
In general, haluski (pronounced ha-loosh-key) is buttery cooked cabbage combined with either dumplings or noodles; some recipes also add onion and meat like bacon or kielbasa.
Slovaks often make their haluski with potato dumplings similar to Italian gnocchi (store-bought dumplings can be used). Noodles, especially easy-to-find egg noodles, are common in versions from other countries like Poland and Hungary. As with many dishes from Central and Eastern Europe, recipes vary depending on the countries of origin and family traditions.
Our recipe is an easy vegetarian version of cabbage and noodles that’s super customizable to your own personal tastes.
Haluski Ingredients
- Butter
- Green cabbage
- Wide egg noodles
- Salt
- Black pepper
Directions
Step 1: Cook the cabbage
In a large skillet, melt the butter over medium heat. Add the cabbage, cover and cook on low until it’s just tender, about 20 minutes, stirring occasionally.
Editor’s Tip: You can use pre-shredded cabbage or slice it yourself for this recipe (here’s how to shred cabbage if you need a primer).
Step 2: Cook the noodles
Meanwhile, cook the egg noodles according to the package directions. Drain the noodles.
Editor’s Tip: Try not to overcook the noodles because they can get too soft in the final dish.
Step 3: Combine everything
Stir the drained egg noodles into the skillet with the buttery cabbage. Season with salt and pepper, and mix well until everything is combined and heated through. Serve in bowls or alongside your favorite main course.
Haluski Variations
- Try it with onion: Many haluski recipes call for browning onion with the cabbage, which is utterly delicious. You can add about 1/2 cup sliced onion to the pan with the cabbage. You can also add other aromatics like garlic and chives.
- Add some meat: Cook up some bacon or pancetta first, then cook the cabbage in the drippings. Or, add kielbasa or ham to the cabbage and noodles.
- Load up the carbs: For an extra-filling carb load, add diced potatoes to the mix. If you would like to try dumplings, use this homemade potato gnocchi or spaetzle recipe. And an extra pat or two of butter never hurts for added flavor, either!
How do you store haluski?
Because of the fried cabbage, haluski will last for up to three days in the refrigerator. Store it in a tightly covered container to keep the cabbage fresh and to prevent odors from seeping into other foods in the fridge.
Can you freeze haluski?
Freezing noodles can cause them to get mushy, but you can preserve the fried cabbage in an airtight freezer-friendly container. When you want to use the cabbage, thaw it in the refrigerator overnight, add it to a pan with a little extra butter and combine it with cooked noodles.
Haluski Tips
Can you use red cabbage for haluski?
You could use red cabbage for haluski, but we don’t recommend it because the whole dish will turn purple. If that’s the effect you’re after, then go for it! You can use other varieties of cabbage, including the softer and sweeter savoy or napa cabbage, but keep in mind there will be different cooking times. Here’s more on how to cook cabbage for any number of dishes.
What can you serve with haluski?
Haluski can be a meal on its own, especially if you add some sort of protein to it, but haluski also makes a fantastic side dish for breaded pork chops, any kind of sausage or kielbasa, baked ham or fried chicken.
