Polish Haluski

Polish Haluski noodles onion cabbage recipe

The Spruce / Katarina Zunic

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
455 Calories
33g Fat
37g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 455
% Daily Value*
Total Fat 33g 42%
Saturated Fat 19g 97%
Cholesterol 81mg 27%
Sodium 443mg 19%
Total Carbohydrate 37g 13%
Dietary Fiber 7g 24%
Protein 6g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Polish hałuski (hah-WOOSS-kee) is a comfort-food dish that means different things to different people. We make it with onion and cabbage slowly sautéed in lots of butter, mixed with al dente-cooked 1/2-inch-wide noodles.

Hałuski dumplings are made with potato dough, which is sometimes mixed with dry curd cheese or drained cottage cheese. Others add chopped smoked kielbasa or ham, or ground pork and sour cream. It's a versatile dish that can be a side or main course. Hałuski is a good candidate for a potluck, buffet, game day, or anytime a casserole is just the ticket.

Don't confuse this Polish hałuski recipe with Slovak halušky (hah-LOOSH-kee), which are dumplings made with a grated potato dough. There are lots of variations of the Slovak version as well.

Ingredients

  • 1 onion (very large and sliced into rounds)
  • 8 ounces butter (divided)
  • 1 large head cabbage (cut into 1-inch pieces)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons water (if necessary)
  • 8 ounces egg noodles (1/2 inch wide, cooked)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Polish hałuski noodles onion cabbage recipe

    The Spruce / Katarina Zunic

  2. Cut the round onion slices in half and then in half again so each round yields 4 pieces.

    Cut round onion slices in half and then half again

    The Spruce / Katarina Zunic

  3. In a large skillet or Dutch oven, sauté the onion in 4 ounces of butter, stirring frequently over low heat, until very lightly caramelized. This could take 15 minutes or more.

    Sauté onion in butter

    The Spruce / Katarina Zunic

  4. Add the 1-inch cabbage pieces and remaining 4 ounces butter, salt, and pepper to taste, and 2 tablespoons of water, if necessary.

    Add cabbage and butter

    The Spruce / Katarina Zunic

  5. Do not cover. Sauté slowly, stirring frequently over low heat, until the cabbage is tender but not brown (cook to al dente stage if baking in the oven). This could take 30 minutes or more.

    Sauté slowly until cabbage is tender

    The Spruce / Katarina Zunic

Stovetop Method

  1. If using the stovetop method, combine the onion-cabbage mixture with 8 ounces cooked noodles, mixing well. Adjust seasonings and serve.

    Stovetop method for Polish hałuski

    The Spruce / Katarina Zunic

Oven Method

  1. Preheat the oven to 350 F. Butter a large gratin pan and turn the mixture, including the cooked egg noodles, into it.

    Ingredients transferred to a buttered grain pan

    The Spruce / Katarina Zunic

  2. Bake uncovered 30 minutes or until the top is lightly browned.

    Bake uncovered for oven method for Polish hałuski

    The Spruce / Katarina Zunic

Recipe Variation

  • If this dish is intended to be a meal with meat, the onions can be sautéed in diced bacon instead of the butter.

How to Store and Freeze

  • This recipe for hałuski will last in the refrigerator for three to five days in a plastic airtight container or frozen in the freezer for two to three months. When reheating either on the stovetop or in the oven, keep a cover on the pot or pan to help prevent the noodles from drying out.