This post is sponsored by No Yolks and BlogHer.
If you’re a regular here on A Family Feast, then you’ve probably become quite accustomed to seeing recipes that originated from my husband Jack’s side of the family! But today, we’re sharing a recipe inspired by MY side of the family – this simple and delicious dish called Haluski, or Fried Cabbage and Noodles.
I grew up in a large household with both parents from Polish descent. Every Sunday afternoon was spent visiting my Babci and Dzaidzi (my grandmother and grandfather on my mother’s side). As part of the visit we always enjoyed a simple and very delicious meal – including dishes like this fried cabbage and noodles!
Almost everyone who grew up in a family of Eastern European descent has enjoyed this simple, rustic dish – cabbage and onions fried in butter (I think it’s best when the cabbage and onions are slightly browned and caramelized), then tossed with egg noodles, salt and pepper. Some versions also include caraway seed, slices of kielbasa, or salt pork – but we decided to use pancetta, which added really fantastic flavor to the traditional haluski recipe!
This is pure, delicious comfort food – and it’s best with a great egg noodle like No Yolks®!
No Yolks® brand noodles are cholesterol-free and they always cook up smooth, firm, and delicious – and it was the perfect choice for our Haluski recipe! No Yolks® egg noodles come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks® noodles are now available in Whole Grain too.
Ingredients
- 2 ounces pancetta, diced small (or bacon if you prefer)
- 6 tablespoons butter, divided
- 2 cups onion, diced
- 1 ½ pounds green cabbage, cored and cut into bite-sized pieces
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 ounces dry No Yolks® egg noodles, any size noodle
Instructions
- In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
- While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
- Once cabbage is tender, remove cover and add drained noodles.
- Add remaining butter and cook to bring to serving temperature.
- Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)
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In addition to the kielbasa (or in place of it), we usually fry up some bacon first to put in it, and use the leftover bacon grease to fry the onions and cabbage in place of the butter. Adds a great flavor to an already wonderful dish.
Great suggestion Curt! Sounds delicious!
Thank you very much for sharing this. It was perfect, even on the 1st try. It was absolutely delicious. Thank you thank you thank you !
You’re very welcome Dave!
Ha funny I also grew up in plymouth
It’s a small world Jenny! 🙂
I am kind of surprised that a Polish girl with 100 year old recipes would use bagged noodles in her Halushki. The original homemade little dumpling noodles take some time but blow the store bought out of the water.
Thanks Donna – You’re right – homemade dumplings would be fantastic in this recipe! (Not all of our readers have the time or interest in making them however, so we feel the No Yolks noodles are a good alternative.) Thanks for taking the time to write to us this evening.
Hahahhaha Pancetta in a Polish peasant dish. Really, my Polish grandmother is laughing in her grave.
No meat at all in this dish, and you can use a mix of butter and bacon grease, or just one or the other. When it’s not ‘sturdy’ enough, add sour cream at the end. Comfort food at it’s best, for sure. Oh, she made her own egg noodles, and taught me how. Nice, thick ones, like German spaetzle in the winter, thinner ones in the summer.
LOL – yes – that’s what you get when a Polish girl marries an Italian guy and they start writing a food blog together! 🙂
I made this and it was GREAT! There won’t be any leftovers to throw away. Next time I’ll try using some olive oil in place of last bit of butter.
Thanks Lulu!
I’ve made Halushki many, many times in the past 51 years of marriage. My late Hungarian mother-in-law taught me how to make the authentic Hungarian version. Cooking the chopped cabbage in butter until it is almost caramelized, but no onion and no meat of any kind. After combining the cabbage and cooked noodles it is then flavored with nothing but sugar and cinnamon. I must admit the first time I ate it I wasn’t a fan but have grown to enjoy it immensely over the past decades. Just cabbage, noodles and flavorings. Give it a try.
Thank you for sharing your family’s authentic recipe with us Molly! Can’t wait to try it!
Looks amazing! Can we use chicken in this dish?
Sure May! You can add chicken if you’d like!
Justice discovered this dish at Gio’s BBQ near Clearfield, PA, and I asked my girlfriend to learn how to make it. This recipe is great!
Thanks Vincent! We love it too! 🙂
My family likes beef stroganoff. Thanks.
I just made the Haluski for dinner. My husband who only saws something when he doesn’t like something, filled up his plate a second time and said ” This is good,” with a smile. We are not even Polish! I did not have pancetta, so I sliced up a ham steak thinly. Your cooking time was perfect, not under nor over cooked! I turned the heat up high to brown it a bit before I added the noodles.
We will definitely be having this again! Thanks so much for sharing your recipe!
Hi Patricia! Thank you so much for writing to us – we love hearing stories like yours and we’re thrilled that you (and your husband!) enjoyed the recipe. Ham is a great substitute – sounds delicious!
Outstanding! This will be on the menu tomorrow night! 🙂 Thank you!
Thanks Refret! Great suggestion!
Thank you for writing to us Lucia! You are correct – our recipe is definitely more of an ‘Americanized’ and easier version of the recipe made with packaged noodles. The authentic recipe sounds amazing! Thanks so much for taking the time to write to us today!
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I’m Hungarian and growing up we had this dish many times. I don’t think I’ve had it in 40 years. Wow. Does it bring back memories. I haven’t thought about it, but now I’m going to make it very soon. Thanks for the recipe. I always loved it.
My grandmother “Babba” and mother made this all the time but instead of noodles they made cottage cheese/egg drop dumplings (teaspoon full into boiling water). I loved it. Thanks for reminding me to make it again. They called it halushki.
My mom is from Croatia and I grew up with similar dishes! Seriously delicious. It brings back memories for me! I noticed a lot of similarities between the Croatian, Polish and Hungarian cuisine!
My mother gave me a similar recipe ……… she called it “Polish Noodles”. She used loose sausage for the meat but the rest of the recipe is basically the same. We love it!! 🙂