Polish Haluski Recipe

Polish Haluski noodles onion cabbage recipe

The Spruce Eats / Katarina Zunic

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
455 Calories
33g Fat
37g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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 a potato dough that is sometimes mixed with dry curd cheese or drained cottage cheese. Others add chopped smoked kiełbasa 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 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 haluski noodles onion cabbage recipe
    The Spruce Eats / Katarina Zunic
  2. Cut the round onion slices in half and then in half again so each round yields four pieces.

    Cut round onion slices
    The Spruce Eats / Katarina Zunic
  3. In a large skillet or Dutch oven, sauté onion in 4 ounces of butter, stirring frequently, over low heat until very lightly caramelized. This could take 15 minutes or more.

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

    Do not cover
    The Spruce Eats / Katarina Zunic

Stovetop Method

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

    The Spruce Eats / Katarina Zunic

Oven Method

  1. Preheat oven to 350 F. Butter a large gratin pan and turn the mixture into it.

    Butter large gratin pan
    The Spruce Eats / Katarina Zunic
  2. Bake uncovered 30 minutes or until top is lightly browned.

    Bake uncovered
    The Spruce Eats / Katarina Zunic

Kitchen Note

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