Recipe for Polish Haluski: Noodles, Onion, and Cabbage

Name: Polish Haluski
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
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)

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 6 servings

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Nutrition Facts (per serving)
382	Calories
32g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	382
% Daily Value*
Total Fat 32g	41%
Saturated Fat 20g	98%
Cholesterol 92mg	31%
Sodium 360mg	16%
Total Carbohydrate 24g	9%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 5g
Vitamin C 80mg	400%
Calcium 121mg	9%
Iron 1mg	6%
Potassium 477mg	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 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.

1 very large onion, sliced into rounds
8 ounces butter, divided
1 large head cabbage, 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

Gather the ingredients.

The Spruce / Katarina Zunic
Cut the round onion slices in half and then in half again so each round yields 4 pieces.

The Spruce / Katarina Zunic
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.

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

The Spruce / Katarina Zunic
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.

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Stovetop Method

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

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Oven Method

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

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

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.

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