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This Haluski (Cabbage and Noodles) recipe is made with egg noodles, bacon, cabbage, and lots of butter is ringing the dinner bell for tonight! Whether you’re looking for a simple side or a buttered noodle dish transformed into a full meal, this recipe is the answer.
Best Haluski Recipe
What can I say? Noodles are always calling my name. Noodles with bacon? Even better! I used to love enjoying a bowl of buttered noodles as an easy and craving-satisfying meal back in the day. While I still crave that simple comfort meal, I like to give it a bit more substance.
Haluski to the rescue! With plenty of butter, tender cabbage, and bacon tossed into the egg noodles, this recipe still has the taste I crave while adding some nutrition and savory meatiness to the meal. I can understand why this dish is such a staple in Polish and Slovakian homes.
What Is Haluski?
Varieties of this traditional dish can be seen all across Central and Eastern Europe. In some recipes the name ‘hałuski’ refers to dumplings in the dish, and for some it refers to the entire recipe.
The version I’ve made for you today is more similar to the Polish or Slovakian rendition, featuring egg noodle, sautéed cabbage, and my favorite ingredient, bacon.
- Bacon: Adds richness and crunch, can be substituted with smoked sausage or left out for a vegetarian version.
- Butter: Provides a rich, buttery taste; can use margarine or olive oil for different flavor profiles.
- Onions: Offers sweetness and depth; leeks or shallots can be used as alternatives.
- Green Cabbage: Creates texture and earthiness; Napa or Savoy cabbage can be used.
- Salt and Pepper: For seasoning; adjust to taste.
- Egg Noodles: The base of the dish, providing chewiness and satisfaction; any medium-width pasta can work.
Get ready to whip up a batch of haluski, one of the simplest yet tastiest dishes you’ll ever make. Seriously, it’s comfort food at its finest. Let’s get started!
Grab that thick-cut bacon and chop it up. Toss it into a large Dutch oven and cook it until it’s almost crisp. You know it’s right when the kitchen starts to smell amazing. Don’t rush this part; let the bacon get nice and crispy.
Now, in the same pot, melt some butter, then throw in those chopped onions. Let them cook until they’re soft and translucent. Ahh, the smell of onions cooking in bacon fat – nothing beats it! Once the
Next up is the cabbage. Cut it into bite-sized pieces and stir it into the pot. Add your salt and pepper, cover, and cook until it softens. You want it tender but still a bit crunchy.
While the cabbage is doing its thing, get those noodles cooking. Just follow the package instructions. Drain and set them aside; they’ll be joining the party soon.
Now the fun part! Add the cooked noodles to the Dutch oven, toss in the remaining butter, and give everything a good mix. Cook for a couple more minutes, until it’s all heated through. Give it a taste and add more salt and pepper if needed. Serve it up warm with lots of freshly ground black pepper.
Frequently Asked Questions
Can I use a different type of noodle?
Yes, you can. While medium-wide egg noodles are traditional, you can substitute them with other types of pasta like fettuccine or bow ties. Just be sure to cook them according to the package instructions.
Can I make this dish vegetarian?
Absolutely! You can omit the bacon and use olive oil or a vegetarian-friendly fat to sauté the onions. The dish will still be flavorful, but keep in mind that the bacon adds a particular smokiness that will be missing.
Can I prepare haluski ahead of time?
Yes, you can prepare haluski ahead of time. Simply cook everything except the noodles, and then store it in the refrigerator. When you’re ready to serve, cook the noodles, combine them with the heated cabbage mixture, and enjoy.
- Choose the Right Noodles: While egg noodles are traditionally used, you can also opt for other medium-width noodles that hold up well with the cabbage. Don’t overcook them, as they will continue to cook when mixed with the cabbage.
- Cook the Bacon to Your Liking: Some like their bacon crispy, while others prefer it a bit softer. Monitor the cooking time to achieve the texture you enjoy most. You could also use pancetta or even smoked sausage if you prefer.
- Balance the Butter: Butter adds richness and flavor to this dish. You can adjust the amount to your taste. If you’re looking to make the dish a bit lighter, you could reduce the butter slightly or use a mixture of butter and olive oil.
- Seasoning Matters: Don’t be afraid to taste and season throughout the cooking process. Cabbage can absorb a lot of seasoning, so adding salt and pepper gradually as it cooks ensures that every bite is flavorful.
- Add Fresh Herbs: If you want to add a fresh twist to this classic dish, consider garnishing with freshly chopped parsley, dill, or chives before serving. It will add a pop of color and an additional layer of flavor.
Yet another thing I love about cabbage is that it keeps so well as leftovers. Unlike other weaker varieties of greens, it won’t get sad and soggy on you. Your leftover haluski will last 3-4 days refrigerated in an airtight container.
Reheat either in the microwave or on the stove over medium heat. If you use the stove, make sure to babysit it well and stir often to prevent any burning.
I think that this recipe, because of the noodles and cabbage, is best without being frozen. Freezing and thawing can have an effect on the texture of these water-rich ingredients.
With that being said, you can still freeze this recipe if you don’t mind the texture change. Store your haluski in an airtight container and freeze for 2-3 months. Let your leftovers thaw in the fridge overnight before reheating.
More Great Recipes To Try
- German Red Cabbage (Rotkohl)
- Cabbage Roll Casserole
- Romanian Cabbage Rolls (Sarmale)
- Cabbage Bacon Salad
- Cabbage Soup
- Beef Rouladen
- In a large Dutch oven cook the bacon until almost crisp.
- To the same Dutch oven add 3 tablespoons of the butter and melt. Add the onions and saute for 5 minutes until soft and translucent.
- Add the cabbage, salt and pepper, stir everything together and cook for 10 minutes covered, until the cabbage softens.
- Meanwhile, cook the noodles according to package instructions. Drain and set aside.
- Add the cooked noodles to the Dutch oven, remaining 3 tablespoons of butter and stir. Cook for a couple more minutes, until everything is heated through.
- Taste for seasoning and adjust with salt and pepper as necessary. Serve warm with lots of freshly ground black pepper.
- Bacon Substitute: If you’re vegetarian, consider using a smoky meat substitute instead of bacon.
- Noodle Choices: While egg noodles are traditional, you can also use other pasta like fettuccine or tagliatelle.
- Cooking the Cabbage: The cabbage should be cooked until tender but not mushy, preserving a slight crunch.
- Serving Suggestions: Best served warm with freshly ground black pepper. Add a sprinkle of fresh parsley for added color and flavor.
- Storage: Leftovers can be refrigerated for 3-4 days and reheated on the stovetop or microwave.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.