Noodles, Cabbage and Onions - Halushki

"There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)"
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Lori Mama photo by Lori Mama
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  • Variation #1:

  • Cook broad noodles according to package instructions and drain.
  • Cut up cabbage, onions, add butter, garlic and brown sugar and water.
  • Cook until cabbage is done, making sure no water remains, 5-7 minutes.
  • Pour cabbage over noodles and mix well.
  • Add salt & pepper, to taste.
  • This is a more rustic looking recipe.
  • Variation #2:

  • Cook the noodles according to package instructions and drain.
  • Cut the cabbage up any way you like, slices or shredded, do the same with the onions, I prefer sliced onions & shredded cabbage.
  • Heat a large pan on medium-high heat.
  • When the pan is hot, add butter/oil combo, or 'grease' of your choice.
  • When the butter & olive oil are hot, add cabbage and onions and saute for a few (about 5 minutes), then add garlic and sugar.
  • Turn down the heat to medium and cover the pan.
  • Let this cook until the cabbage is soft, about 3 more minutes.
  • If you want the cabbage browned more, remove the lid and turn up the heat once again.
  • Add the butter/oil combination as you need it.
  • Add the cooked noodles and serve.
  • Variation #3:

  • Use 1/2 of the butter/oil combination and turn heat to medium-high, when it is hot; add the onions.
  • Saute the onions with sugar or substitute for about 10 minutes, until they start to caramelize, then add garlic for another 30 seconds to 1 minute.
  • Cook noodles according to package directions, and drain.
  • Place cabbage in large saute pan with 1 Tablespoon of the butter/oil combination and saute until lightly browned.
  • Add the caramelized onions, garlic, cabbage & noodles and marry them for about 1 or 2 minutes, then add salt & pepper, to taste .
  • Serve.
  • *The amount of ingredients you use depends on how much halushki you want to make. Experiment!

Questions & Replies

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  1. anorris583
    Pittsburgh-style Haluski is simpler. Just saute the onions & shredded cabbage in butter until soft, then add to cooked noodles. No sugar, no oil, no apostrophes in plurals!
  2. larry 2
    wonderful,a bit bland, but the great texture made up for it. My wife added a bit of parmesan-EXCUISITE! COULD USE SALT? BUT OVERALL, GREAT AS IS!!!!!!!!!!!!!!!!instead of noodles,always add fettucini(sp)
  3. Debbwl
    A nice basic dish that would benefit from salt and pepper, also would highly recommend fallowing the suggestion to use bacon grease. Thanks for the post.
  4. jenny.harnish
    Great! Used more butter than it called for.
  5. Pink Pumpkin
    I'm 6 monts pregnant and yesterday, I was craving Polish food like never before. This hearty comfort dish totally fit the bill! I added smoked paprika and bits of vegetarian sausage for more flavor.


<p>Hello all, thank you for visiting My Page but forgive me for&nbsp;it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love &amp; beauty. ;) Just thought I should get with the program - my geisha &amp; my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I&nbsp;was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations &amp; a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree &amp; wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)&gt;&nbsp;</p> <p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! 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