Haluski is a Polish buttery dish, which is often served during the lent with egg noodles and fried cod and is the perfect recipe for using remaining cold. Haluski is very popular in Pittsburgh. Polish hałuski (hah-WOOSS-kee) is a food-comfort dish which means various things for different persons. We do it slowly with onion and cold, mixed with al dente-cooked 1/2-inch-wide noodles, sprinkled in many kinds of butter.
Dumplings of Hałuski are made from potato dough sometimes mixed with dry curd cheese or drained cottage cheese. Others add kiełbasa or ham chopped smoked or ground pork and sour cream. The dish may be a side or a main course. It is versatile. Hałuski is a good candidate for a casserole, for a potluck, for a buffet, for a day of games, or at any time.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12
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Ingredients:
1 (16 ounces) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads of cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed (optional)
Directions:
Preheat the oven about 150 ° C (300 ° F).
Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.
In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.
Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.
In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.
Bake for 30 to 40 minutes in a preheated oven to a golden brown.
Ingredients
- 1 (16 ounces) package medium-wide egg noodles
- 1 cup butter, divided
- 2 large onions, chopped
- 2 small heads of cabbage, cored and cut into 1-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon water, or as needed (optional)
Instructions
Preheat the oven about 150 ° C (300 ° F).
Put the large pot into a rolling boil with slightly salted water. Stir the egg noodles and wait until it boils. Cook the noodles about 5 minutes, stir occasionally, until they are soft but still slightly firm. Then drain.
In a large pot, melt 1/2 cup butter over medium-low heat. Cook and mix onion for 5 to 10 minutes until translucent.
Cook the remaining butter and cabbage in the onions for 5 to 8 minutes or until the cabbage is softened but not browned. Add salt and black pepper to taste.
In a large roasting pan, place cooked noodles and cabbage mixture and mix them gently. Where desired, sprinkle with additional salt and black pepper.
Bake for 30 to 40 minutes in a preheated oven to a golden brown.
