Polish Haluski

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/13/22
Tested by Joan Velush
Polish Haluski noodles onion cabbage recipe

The Spruce / Katarina Zunic

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Yield: 2 quarts
Nutrition Facts (per serving)
381 Calories
32g Fat
23g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 381
% Daily Value*
Total Fat 32g 41%
Saturated Fat 20g 98%
Cholesterol 92mg 31%
Sodium 360mg 16%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 5g
Vitamin C 80mg 400%
Calcium 120mg 9%
Iron 1mg 5%
Potassium 473mg 10%
*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, ham, 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.

“Comfort food at its best! Lightly caramelizing the onions in butter and then cooking down the cabbage creates a flavor base that melds perfectly with egg noodles. The dish is hearty and satisfying enough to serve as a vegetarian meal, but it could also be a delicious side dish for roasted chicken or grilled meat.” —Joan Velush

Polish Haluski/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 very large onion, about 1 pound

  • 8 ounces (1 cup) unsalted butter, divided

  • 1 large head cabbage, about 2 1/2 pounds, cut into 1-inch pieces

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons water, if needed

  • 8 ounces 1/2-inch-wide egg noodles, cooked

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Polish hałuski noodles onion cabbage recipe

    The Spruce / Katarina Zunic

  2. Slice the onion into crosswise rounds, then quarter each round.

    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 cabbage pieces and remaining 4 ounces butter, salt, and pepper to taste, and the 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. Combine the onion-cabbage mixture with the cooked noodles, mixing well. Adjust seasonings and serve.

    Stovetop method for Polish hałuski

    The Spruce / Katarina Zunic

Oven Method

  1. Position a rack in the center of the oven and heat to 350 F. Butter a large gratin pan. Add the onion-cabbage mixture and cooked noodles to the pan.

    Ingredients transferred to a buttered grain pan

    The Spruce / Katarina Zunic

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

    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 on the stovetop or in the oven, keep a cover on the pot or pan to help prevent the noodles from drying out.