|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 5g||17%|
|Total Sugars 7g|
|Vitamin C 80mg||400%|
|*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, 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
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
Gather the ingredients.
Slice the onion into crosswise rounds, then quarter each round.
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 cabbage pieces and remaining 4 ounces butter, salt, and pepper to taste, and the 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.
Combine the onion-cabbage mixture with the cooked noodles, mixing well. Adjust seasonings and serve.
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.
Bake, uncovered, until the top is lightly browned, about 30 minutes.
- 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.