Holy Haluski: A Divine Union of Noodles, Cabbage, and Meat
Embark on a culinary pilgrimage to discover the holy trinity of Ukrainian cuisine - haluski, a dish that elevates simple ingredients into a symphony of flavors. This delectable medley of buttered noodles, tender cabbage, and savory meat is a testament to the power of culinary alchemy. Whether you prefer the classic pork-infused version, the vegetarian delight brimming with mushrooms and vegetables, or the tantalizing kielbasa-spiked rendition, haluski promises a gustatory experience that will leave you craving for more.
GUY FIERI'S HOLY HALUSKI
From More Diners, Drive-ins and Dives. Recipe courtesy of Guy Fieri. "One of the most amazing things on Tripe D is getting inspired by people and bringing that inspiration into my own life. Kelly O introduced me to haluski and I will tell you this: ever since then I've made haluski gone wild, with jalapenos, shrimp, and chicken; for fine dining and for lunch." Guy Fieri
Provided by mightyro_cooking4u
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil for the noodles.
- In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
- Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard.
- Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more.
- While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
- Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat.
- Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.
Nutrition Facts : Calories 233.3, Fat 7.3, SaturatedFat 4, Cholesterol 39.2, Sodium 426.4, Carbohydrate 35.4, Fiber 5.6, Sugar 7.6, Protein 7.5
SLOVAK HALUSKI
Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!
Provided by LilBunny
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
- Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 50.3 g, Cholesterol 77.5 mg, Fat 14.2 g, Fiber 6 g, Protein 10.2 g, SaturatedFat 8 g, Sodium 122.1 mg, Sugar 6.6 g
HALUSHKI
This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.
Provided by Kris
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 44.6 mg, Sugar 5.1 g
HALUSKI - CABBAGE AND NOODLES
Egg noodles with cooked chopped cabbage and onions - a great ethnic dish!
Provided by PAgirlgoneSouth
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 35.9 g, Cholesterol 72 mg, Fat 17.1 g, Fiber 4.6 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 152.2 mg, Sugar 5.6 g
HALUSKI
From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
- Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
- Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
TRADITIONAL SLOVAK HALUSKI
This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.
Provided by WickedCreations
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
- Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
- Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
- Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g
EASY AND QUICK HALUSHKI
Polish dish combining bacon, fried cabbage and egg noodles.
Provided by Laura Burger Pozdol
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the haluski will taste. Look for cabbage that is crisp and green, and noodles that are firm and not sticky.
- Don't overcook the cabbage: Cabbage should be cooked until it is tender but still has a slight crunch. Overcooked cabbage will be mushy and bland.
- Use a good quality sausage: Kielbasa or Polish sausage are both good choices for haluski. Look for a sausage that is flavorful and not too greasy.
- Don't be afraid to experiment: There are many different ways to make haluski. Feel free to add other ingredients that you like, such as onions, mushrooms, or peppers.
Conclusion:
Holy haluski is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is a great way to use up leftover cabbage and noodles, and it can be made with a variety of different ingredients. Whether you are a fan of traditional haluski or you like to experiment with new flavors, there is a recipe in this article that is sure to please you. So next time you are looking for a quick and easy meal, give holy haluski a try.
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