Halushki - Cabbage and Noodles

Submitted by Michael Wodnicki

"A simple, yet hearty eastern European dish that is a family favorite. The cheese mixture is indescribable. This dish can be prepared a day or two in advance, then baked just before serving. It also doubles or triples very well for holiday feasts or large parties."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 1 9 x 13 pan
• Serves: 18-20

ingredients

• 1 small cabbage
• 12 ounces wide egg noodles
• 24 ounces cottage cheese
• 8 ounces sour cream
• 1 egg
• 1 small mild onion
• 1⁄2 cup butter or 1/2 cup margarine
• salt and pepper

directions

1. Boil noodles, according to package instructions, until al dente. Set aside in large mixing bowl.
2. Dice onion. Saute in 1/3 stick of butter until they start to get a little color, then set aside.
3. Remove stem and chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.
4. Blend cottage cheese, sour cream, and egg. Add sautéed onions and mix well. Season with salt and pepper to taste.
5. Add cheese mixture to noodles and cabbage and mix well. Pour into a glass 9 x 13 baking dish lightly coated with non-stick spray.
6. Bake covered at 350°F for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.
7. DO NOT sauté the onions and cabbage together. The onions will burn before the cabbage is done. This also helps to better distribute the butter throughout the dish.

Reviews

[Sue S.]

Really good recipe...and you can add more vegetables to your taste...we added kale to the cabbage and onion. I just add a little dill as my mom used to...

 

[amawaters]

My husband and I love this recipe. I've tried cabbage in everything, and I rarely like it. But this is AMAZING!

 

[eatrealfood]

This was a very nice recipe. The cabbage went well with the noodles but on the whole the dish was slightly too bland for us. I thought of adding some cheese for extra flavor initially, but decided to stay true to the recipe and see how it turned out. I didn't think that the cottage cheese and sour cream added much to the dish in terms of flavor and taste. So if I make it again, I will omit that step.

 

[CuriousExperimenter]

Very good! Was looking for a good way to use up a head of cabbage, and this is my favorite. I modified it somewhat--used EVOO instead of butter, light sour cream instead of regular, and used a whole lg. container of FF cottage cheese to increase the protein. I also added about 1/2 C of fresh grated Pecorino-Romano for added flavor. Yum. Love the combo. MUCH better after one or two days, the flavors do incredible things with the time.

 

[Xilinxchic]

Followed recipe exactly. Brought this dish to a potluck lunch with several other polish dishes. It's presentation made most people sceptical, but those who tried it loved it. As for myself, I enjoyed the leftovers for days to come - reheats well.