|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 7g||24%|
|*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.|
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 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)
Gather the ingredients.
Cut the round onion slices in half and then in half again so each round yields 4 pieces.
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.
Add the 1-inch cabbage pieces and remaining 4 ounces butter, salt, and pepper to taste, and 2 tablespoons of water, if necessary.
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.
If using the stovetop method, combine the onion-cabbage mixture with 8 ounces cooked noodles, mixing well. Adjust seasonings and serve.
Preheat the oven to 350 F. Butter a large gratin pan and turn the mixture, including the cooked egg noodles, into it.
Bake uncovered 30 minutes or until the top is lightly browned.
- 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.