Polish Cabbage and Noodles, Haluski. A very comforting and hearty Eastern European meal made up of noodles, cabbage, sausage and garlic.
This is a wonderful recipe. It's very quick and easy to prepare and taste out of this world.
What is Haluski?
Haluski is a Noodles and Cabbage dish of Polish and Slovakian origin. It's a rustic, Central and Eastern European comfort food dish, made up of thick noodles or dumplings and really easy to make.
The ingredients are straightforward and this will feed even the hungriest of people!
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This dinner is certainly a very quick recipe to make and also budget-friendly.
So if you're pushed for time you could even make up a big batch and have it the following day too or take to work in a food flask!
This is also a great recipe to serve up for a crowd, say for a buffet.
You can just make up a huge pot of garlic cabbage and noodles, even with or without the sausage if you have any vegetarians dining with you and everyone can help themselves!
This recipe has been kindly shared by Cathy Kopp, who has several Polish recipes, all of which are so popular with her family.
Here's what Cathy said about her Polish Cabbage and Noodles, Haluski recipe;
It's so good! Quite comforting and very stick to your ribs hearty.
Haluski is the Polish name for this. I add my cabbage in two steps so that some of it wilts down but the rest keeps a crisper bite.
We've got a variety of pasta recipes so be sure to check them out.
So without further ado, let's get straight to the recipe and start cooking!
Prep Time
5 Minutes
Cook Time
15 minutes
Serves
4 - 6 Persons
Ingredients
8 ounces egg noodles
2 tablespoons olive oil
1 pound kielbasa (or sausage of your choice), sliced
4 tablespoons butter
1 large onion, chopped
1 large head of cabbage, chopped and divided in half
2 cloves garlic, minced
1 cup frozen peas
Salt and fresh ground black pepper to taste
Instructions
1. Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
2. Brown the sausage slices in olive oil.
3. Add the butter and onion to the sausage.
Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
4. Add the garlic and half the cabbage.
Stir until coated with butter then cover and simmer for 10 minutes.
5. Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
6. Add salt and pepper to taste, serve, and enjoy!
We'd love to hear from you and what you thought of our Polish Cabbage and Noodles, Haluski recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
For more authentic Polish Recipes, check out this website, Polish Cooking. There's everything from mains to cookies!
Recipe Card
Polish Cabbage and Noodles, Haluski
Polish Cabbage and Noodles, Haluski. A very comforting and hearty Eastern European meal made up of noodles, cabbage, sausage and garlic.
Ingredients
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 pound kielbasa, sliced, or sausage of your choice
- 4 tablespoons butter
- 1 large onion, chopped
- 1 in large head of cabbage, chopped and divided half
- 2 cloves garlic, minced
- 1 cup frozen peas
- Salt and fresh ground black pepper to taste
Instructions
- Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
- Brown the sausage slices in olive oil.
- Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
- Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
- Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
- Add salt and pepper to taste, serve, and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 485Total Fat: 39gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 93mgSodium: 1077mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 14g
Nutrition information isn’t always accurate
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Chris
says:I added 1/2 cup of chicken stock to the last simmer stage. It brings all of the flavors together and keep the kielbasa from drying out. I’ve also been known to substitute Italian sausage for the Kielbasa. Delish!
Jerry
says:Haluski is a Slovak dish.
In Polish, what you describe as Haluski, is actually called Łazanki.
Diana
says:Why would you add half the cabbage at a different time? That means some cabbage bites will be firmer than others. Meh.
Gerri Stratton
says:That is the object.
Karin
says:I added 2 cups peas and cremini mushrooms, AMAZING!!!
Suzanne
says:This was a dish my mother made when I was young (many decades ago) and I made for my kids. They loved the noodles and kielbasa. They tried to get the cabbage off the noodles but eventually gave up and just ate it as fast as they could. We all loved it. I went from chopping all that cabbage, to buying a bag of coleslaw mix. The carrots and purple cabbage were a great addition in color to the dish and made it even faster to pull together after work when we were all so hungry. My fiance hates cooked carrots, but like the kids, it is too much trouble to try to get them off the noodles so he just gobbles it down! Great to see the recipe published, thank you!
Katie Melser
says:I like to add 2 cups of peas instead of 1, we love this dish!
KarenB
says:Mary we absolutely LOVED this dish! I made a pan of cornbread to go with it. Absolutely delicious! In my bowl, I added a few drops of red wine vinegar and it just amped it up in flavor — yum!
E
says:Haluski is Slavic dumplings!!!
It is not polish !
Dawna Richardet
says:I also add some celery, sweet peppers and carrots to mine. And I use bowtie pasta instead of noodles. It’s so yummy!
Deborah Gould
says:Didn’t have any peas but I had pepperoni sliced it up threw it in gave it a little kick. It’s gone so I guess it was a hit!! Thanks
Christina Russello
says:Thank you so much my kids loved it!
Judy herbener
says:Have made this dish my entire life…never used meat nor an excess of onion.the sweetness of the cabbage was enough, but did sprinkle q little caraway seed in it. It was a favorite of my grandmother who cooked for a large family. I still use this recipe today
Edla Pappas
says:My husband loves this dish. I’ve made it several times. Easy to make and delicious to eat…
Skip Briggs
says:I added crushed bacon bits to mine and really added another layer although I’m sure it would be fine without it. Thank you for the recipe.
Marnie Ann Hedrick
says:I made this recipe with diced ham instead of kielbasa and no peas. But other than that exact same. Oh my God!!! So delicious. Reminds me of my mom making it growing up!