Haluski - Cabbage and Noodles
There are hundreds of ways to make Haluski, calling for everything from caraway to cottage cheese to mashed potatoes. This is the way I make it, taken from a package of Mullers egg noodles in about 1991. I cant find the original recipe anymore; every time I make it now I make it a little differently, so feel free to experiment!
There are hundreds of ways to make Haluski, calling for everything from caraway to cottage cheese to mashed potatoes. This is the way I make it, taken from a package of Mullers egg noodles in about 1991. I cant find the original recipe anymore; every time I make it now I make it a little differently, so feel free to experiment!
- Carbohydrate 30.0928848417721 g
- Cholesterol 57.354849404 mg
- Fat 12.94755632564 g
- Fiber 4.179409239871 g
- Protein 6.06240497096 g
- Saturated Fat 7.65267187258 g
- Serving Size 1 1 Serving (201g)
- Sodium 36.195194089721 mg
- Sugar 25.9134756019011 g
- Trans Fat 1.086181271387 g
- Calories 254 calories
Step-by-step
- If you have a small cabbage, you might use most or all of it. If it's a large cabbage, half will be plenty.
- With a large chef's knife, cut the head of cabbage in half, then half again. Cut out the solid core of the cabbage at an angle, like a wedge, from each quarter cabbage you are using. Discard the core. Slice the remaining cabbage coarsely. Peel and slice the onion. Use two if onions are small; you want plenty of onion.
- Place stick of butter in a large pot. Add cabbage and onion. Turn heat up until it starts cooking, then reduce heat and saute, stirring frequently, until cabbage and onion are soft and translucent, 20 minutes or so. Cabbage will cook down a lot.
- Meanwhile, boil the egg noodles according to package directions. I usually use half to 3/4 of a one pound bag, or 8-10 ounces. Do not overcook noodles.
- Stir the red wine vinegar, sugar, dill weed, salt into the cabbage and onion mixture. You might need to add more butter, if you are making a lot. Stir in the cooked and drained noodles; stir all together carefully. Let it all cook together a few minutes more; then serve immediately.
Swapping salted butter for margarine alters both the thermal behavior in the pan and the final mouthfeel of the dish, as dairy fats deliver distinct flavor compounds that vegetable oil spreads simply cannot replicate. Eastern European peasant cooking relied heavily on whatever preserved or fresh produce was on hand, meaning cabbage dishes shifted dramatically from late autumn storage crops to tender summer heads. When shredding a fresh head of cabbage for this style of preparation, angle the chef knife to cut out the dense, fibrous core completely, discarding those tougher white ribs so the remaining leaves soften evenly during cooking. Slicing the sweet onion and the cabbage into uniform widths ensures they sweat down together in the butter without scorching, turning translucent and tender over moderate heat in roughly twenty minutes. Long-simmered cabbage develops a deep sweetness through natural caramelization, but rushing the process over high heat will burn the butter solids before the vegetables break down. Adjusting the recipe for dietary needs is straightforward; substituting gluten-free egg noodles or plant-based butter variations accommodates modern restrictions without altering the foundational technique of tossing hot pasta directly into the warm vegetable base.
