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.
Leftovers
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.
Freezing
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) Colcannon Cabbage Bacon Salad Cabbage Soup Beef Rouladen Mom’s Braised Cabbage Egg Roll in a Bowl
