Haluski - Polish Fried Cabbage and Noodles Recipe | Buns In My Oven (2024)

FAQs

How to make haluszka? ›

There is one major difference between Poland's hałuski compared to Slovak's hałuski: Poland's version is an entrée while Slovak's is an ingredient in an entrée. Spruce Eats has two recipes, one for hałuski from each country. The Polish version calls for egg noodles, butter, cabbage, and onion.

What can you serve with haluski? Honestly, haluski can be a meal on its own, especially if you add some sort of protein to it. But haluski also makes a great side dish for breaded pork chops, any kind of sausage or kielbasa, baked ham or fried chicken.

Traditional haluski is an easy main dish from Eastern Europe that has roots in many different countries. It is particularly popular with Polish and Slovak nationalities, however, due to the simplistic nature of the base recipe, there are as many different ways to make this delicious dish as there are claims of origin.

The origins of Haluski (pronounced ha-loosh-key) are debatable, but can be claimed in some form or another by the Polish, Slovaks, Ukrainians, and Hungarians. It's a simple comfort food dish consisting of either egg noodles or a potato dumpling sautéed with cabbage, onion, pork, and sheep or goat's cheese.

Halušky (IPA: [ɦaluʃkɪ], plural in Czech and Slovak; Hungarian: galuska, or nokedli; Ukrainian: галушка, romanized: halushka; Lithuanian: virtinukai; Turkish: holuşka) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.

Haluski (Cabbage and Noodles) is a Polish dish with buttery egg noodles and fried cabbage often served during Lent and is the perfect recipe to use up leftover cabbage.

Porvaznik most often serves haluski on Christmas Eve, but she will sometimes now make it for other holidays (I requested it for Thanksgiving this year) or occasionally as a regular meal. “I really learned to enjoy it,” she says.

As with other dishes that have made their way around the world over time, there are variations of haluski, which according to my research, has the deepest roots in the Czech Republic, Slovakia and Hungary. The Slovak version is made with potato dough dumplings.

Can you freeze leftover Haluski? ›

Store your haluski

The dish can also be stored frozen for up to three months. Haluski can be reheated on the stovetop or in the oven at 325 degrees Fahrenheit. Add a small amount of water when reheating to help keep the haluski from drying out.

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.

It's not just one of Poland's favorite foods, it's also one of the healthiest foods you can eat! SAUERKRAUT, a type of fermented cabbage, is thought to have originated more than 2,000 years ago in China. It has since taken over the world and become a staple ingredient in many cuisines - Poland's included!

Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.

A simply delicious Eastern European recipe

Haluski is a simple, rustic dish of cabbage and onions fried in butter, then tossed with egg noodles, salt, and pepper.

Haluski (Cabbage and Noodles) is a Polish dish with buttery egg noodles and fried cabbage often served during Lent and is the perfect recipe to use up leftover cabbage. Very popular in Pittsburgh!

I remembered many potlucks and meals with friends from our Pittsburgh days, and one of the region's classic comfort foods for shared celebrations -- Haluski.