Best 2 Grandmas Polish Haluski Recipes

In the realm of hearty and comforting dishes, haluski stands tall as a Polish culinary delight. This delectable dish, also known as kapusta, is a symphony of flavors and textures that combines the goodness of cabbage, noodles, and a medley of savory ingredients. Originating from the southern region of Poland, haluski has become a cherished tradition, passed down through generations, and enjoyed in homes and restaurants alike. This versatile dish takes center stage at gatherings, potlucks, and holiday celebrations, offering a warm embrace to all who savor its goodness.

The haluski experience begins with the careful selection of ingredients. Cabbage, the backbone of the dish, is finely shredded, releasing its inherent sweetness and crunch. Noodles, typically egg noodles or wide egg noodles, provide a tender and chewy contrast to the cabbage. The magic of haluski lies in its supporting cast of ingredients that add layers of flavor and depth. Onion, garlic, and butter form the aromatic base, while crumbled bacon or kielbasa infuses a smoky, savory richness. Mushrooms, with their earthy umami, add another dimension of taste, while spices such as salt, pepper, and caraway seeds bring balance and harmony to the dish.

In this comprehensive guide, we present a collection of haluski recipes that cater to diverse preferences and skill levels. From the classic haluski with cabbage and noodles, to variations featuring sauerkraut, ham, and even a vegan version, there's a haluski recipe here for every palate and occasion. Whether you're a seasoned home cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you towards creating a memorable haluski experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the heartwarming essence of Polish cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMOTHER'S POLISH CABBAGE AND NOODLES

Grandmother's Polish Cabbage and Noodles image

This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.

Provided by Debbie

Categories World Cuisine Recipes European Eastern European Polish

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup butter
1 head cabbage, cored and chopped
1 large onion, diced
1 (12 ounce) package farfalle (bow tie) pasta
2 tablespoons water
1 ½ cups cooked ham, cut into bite-size pieces
2 pinches white sugar, or to taste

Steps:

Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
Gently stir bow tie pasta into the ham and cabbage and heat through.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 82.3 g, Cholesterol 58.8 mg, Fat 23.1 g, Fiber 10.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 708.9 mg, Sugar 14.3 g

GRANDMA'S POLISH "HALUSKI"

Grandma's Polish

This is an Old World thrift comfort food. We used to get home-made Kielbasa sausage when I was young from the butcher at Farmers Market. This is filling and children usually love it. It's what I call a "More" dish. There are many versions of this and I came across a many-ingredient one concocted by Guy Fieri of Diners, Drive-Ins...

Provided by Dutch Reyveld

Categories Pasta

Time 1h45m

Number Of Ingredients 8

Ingredients

1 large head of green cabbage
1 small yellow onion
1/2 c butter
1 lb box wide egg noodles
4 oz bacon
1/4 c sour cream (optional)
1/2 lb kielbasa sausage, quartered then chopped
salt & fresh cracked black pepper

Steps:

1. Chop onion and cabbage coarsely. In a large skillet fry the bacon fairly crisp and discard most of the grease, add the butter and slowly make it brown. THIS is an important part. Cook the onion and cabbage over medium heat in the bacon/butter until it's soft, stirring as necessary to prevent burning. This will take quite a while and reduce by about 1/2. Cook the Kielbasa together with this.
2. While the above is cooking, boil the noodles to the instructions, drain well and when the cabbage mix is ready, mix it all together. You can now add the optional sour cream if you like.
3. I've added about a cup of well rinsed and drained Sauerkraut at times and liked that as well. Optional.

Tips:

Use a large skillet or Dutch oven to cook the haluski. This will give the noodles and cabbage plenty of room to cook evenly.
Don't overcrowd the skillet. If you do, the noodles and cabbage will not cook evenly.
Cook the haluski over medium heat. This will help to prevent the noodles from sticking to the bottom of the skillet.
Stir the haluski frequently. This will help to ensure that the noodles and cabbage cook evenly.
Add the butter or oil at the end of the cooking process. This will help to prevent the butter or oil from burning.
Season the haluski to taste with salt and pepper.
Serve the haluski immediately, while it is still hot.

Conclusion:

Haluski is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover noodles and cabbage. This recipe is a classic Polish dish that is sure to please everyone at the table.