Haluski (Pan-Fried Cabbage and Noodles)

"Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it."
 
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photo by dubtruble photo by dubtruble
photo by dubtruble
photo by Emily C. photo by Emily C.
photo by Chesonis photo by Chesonis
photo by Catnip46 photo by Catnip46
photo by Daymented photo by Daymented
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
  • While noodles are cooking, melt butter in large deep skillet over medium-low heat.
  • Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
  • Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
  • Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
  • Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
  • Adjust seasoning if necessary and serve hot.

Questions & Replies

  1. I put the brown sugar in the haluski and it is too sweet, is there anything I can do to add to take away the sweetness?????
     
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Reviews

  1. I've made this a few times, and the only change I made is to use about 2 tblspoons of bacon grease, in place of all the butter. It adds that extra something, and it's a big hit with my family.
     
  2. Yummy, quick, and easy. The caraway seeds and brown sugar add a lot of "authenticity" to this dish. The only thing I did differently was to cut back to 3 Tablespoons of butter, use Kluski noodles, and sprinkle some garlic salt on the noodles before I topped them with the cabbage-onion mixture. I will make this again. Thank you so much for sharing a treasured family recipe.
     
  3. This was wonderfully different and extremely tasty. I did add some Polish sausage so that we could have it as a main. Many thanks
     
  4. Wonderful recipe. My husband says it was even better than his father's version. I love it and left out the caraway seeds, but had some left over sour cream (1/2 cup) and threw that in. Yummy.
     
  5. Just like the noodles of my childhood! My Slovakian grandmother used to make these for me. I have not had them in 15 years. I made these tonight and the taste was just as I remembered. I did NOT use the caraway seeds. I added a few sprinkles of granulated sugar as well after adding the cabbage to the skillet (yes, I used the brown sugar per the recipe too). Because I was using an anodized pan, I cooked the cabbage longer to get a slightly golden color. Once I added the noodles, I let the whole thing cook for another 10 minutes. This dish was perfection! Thank you!!!
     
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Tweaks

  1. Substituted some extra virgin olive oil for half of the butter to make it a bit healthier and added some diced Canadian bacon. It was delicious. I think the brown sugar is the key to this recipe.
     
  2. Delicious! I learned of this dish through its Hungarian Jewish version: krot lokshen (literally: cabbage noodles). I prepared this recipe without the brown sugar, and with vegetable oil instead of butter. Even with those variations, this remains a hearty dish to serve when you want comfort food, not when you are counting calories or watching fat intake. This is also one of those dishes that taste even better a day or two later, after the cabbage, onions and noodles have mellowed together in the casserole. Recommended!
     

RECIPE SUBMITTED BY

Pittsburgh - Animal lover. - Traveler - Lover of all things food
 
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