Are you ready for a hearty and comforting meal that won’t break the bank? Look no further than Mom’s Rustic Slovak recipe! This delicious dish features butter-fried onions and cabbage, tender egg noodles, flavorful seasonings, and optional charred kielbasa (when it’s not Lent).
This post is being sponsored by my friends at Emile Henry, featuring their amazing 5.5 Quart Round Dutch Oven. As always, all opinions are my own. Thank you for supporting partnerships with brands I trust and believe in.
Fried Cabbage & Egg Noodles: A Pittsburgh Tradition
This recipe (with and without kielbasa) has been in my family for over three generations. Growing up Catholic and in Pittsburgh, Haluski (butter-fried cabbage and egg noodles) is a staple during Lent. However, Mom made it all year long, thus adding the kielbasa or even bacon in the off-season, as my family liked to put it.
This dish graced our pizzeria menu during Lent for almost 20 years. And yes, we sold out of it every single Friday night. Not only is this recipe budget-friendly and easy to make, but it’s also perfect for Lent (if you omit the kielbasa). Let me walk you through creating this mouthwatering dish to satisfy your cravings and warm your soul.
TKW Family Love
I saw this recipe many times over before I finally tried it this year for Lent. I wish I had done so sooner, this is so good! Now with an abundance of cabbage from my CSA, I’ll be making it again and this time with the kielbasy 😁
Classic Haluski Recipe
Now, the very first thing I need to mention is that this is NOT diet-friendly, as it has a ridiculous amount of butter in it. And that’s still after modifying my Mom’s recipe. I’m sorry, but no 5.5-quart dish should ever have two sticks and 16 Tablespoons of butter.
Second, growing up Catholic, this was served quite often during Lent, though there was never meat. The meat part would come into play during the summer when our gardens produced enough cabbage for a small village. I forgot about that part; she added it until my TKW Facebook family mentioned it. Y’all are the best!
My Favorite Recipe For Haluski
This is home to me. Like my SOS recipe or my Tuna Noodle Casserole, this is what I grew up on. It was honest, simple food made from stuff we grew (the cabbage).
TKW Family Love
Lori, it was indeed very good, and easy. I cooked the cabbage a bit longer than suggested, since I always “overcook” my vegetables.
Made it with the kielbasa, and the sour cream.
I think I’ll put in a bit of caraway next time.
Thanks,
Joe
Recipe For Haluski Ingredients
This dish could not be any simpler ingredient-wise:
- Green Cabbage
- Egg Noodles (you can also use dumplings or pierogies if you prefer)
- Onion
- Butter
- Salt/Pepper
- Kielbasa (optional or omit if it’s Lent)
WATCH! How To Make Haluski
This is truly an easy dish to make. No fancy knife skills or exact cuts are required. The video is a must-watch! You only need to decide whether to add kielbasa.
How to Cut a Head of Cabbage
For this recipe, use as much of the cabbage as possible, EXCEPT for any damaged or browned leaves and the core—the core you want to avoid as it’s more bitter and SUPER harsh. Watch the video as I show you how I do it.
- QUARTER: Once you’ve removed any bad leaves, cut the head into quarters, starting at the top of the crown and working down to the stem, using a large chef’s knife.
- REMOVE THE CORE: Using the knife, carefully cut out the core from each quarter and discard.
- CHOP: Rough chop each quarter into 1-2″ pieces. I would advise going against chopping it into smaller pieces.
- Not adding the meat? Skip to STEP 2. If you add the kielbasa, sauté until brown on both sides; remove and set aside. Go to Step 2 if you are not adding meat.
- To the Emile Henry 5.5 Quart Dutch Oven, add 3 Tablespoons of butter over medium heat. When the butter has melted, add onions and sauté for 3 minutes, stirring often. Add a third of the cabbage, stir, and add one teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir, then add 2 Tablespoons of butter, mix that in, then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.
- Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
- Meanwhile, as the cabbage cooks, add the egg noodles to salted water for one minute less than the package instructions. Drain and set aside.
- When the cabbage has fully softened, stir, add the kielbasa (if you are adding it), stir, then add the cooked egg noodles. Add the remaining three tablespoons of butter and stir until combined. Allow to cook for about 5-6 minutes or until everything is incorporated and the noodles are warmed. Taste, and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.
- Serve. Some will add sour cream to the top – go with your preference.
This fed a family of 8 easily. Mom often doubled it to ensure we had enough to share with our neighbors, too.
How To Serve Haluski (with and without Kielbasa)
So when Mom made this, she would make latkes (potato pancakes with applesauce, rolls, and some veggies on the side.
TKW Family Love
We made these noodles for our big family dinner and everyone loved it! Just like grandma made. 🙂 Thanks!
It wasn’t until recently that someone mentioned that they added a dollop of sour cream on top, and folks, I am HOOKED about adding it.
Best Haluski Recipe Substitutions and Additions
When I posed this question on Facebook, I got such a wide variety of ways others grew up eating it, and I loved so many of the suggestions.
- Noodles – I use wide egg noodles, but you can also use homemade dumplings or spaetzle.
- Sauerkraut – some added sauerkraut to theirs
- Bacon – I mean, c’mon, we all know bacon makes everything better
- Pierogies – trust me, skip the noodles and add in cooked (preferably sauteed, too, with a hint of golden brown on them). You’re welcome!
How to Store Leftover Haluski
Transfer the leftovers to a lidded container and store them in the fridge for up to 5 days.
How to Reheat Haluski
Growing up, we didn’t have a microwave, so Mom would add a few tablespoons of water or a teaspoon of butter to a skillet over medium heat, add the leftovers, cover with a lid, and stir every few minutes until warmed through.
Now, you can microwave it but I find that the noodles tend to get mushy.
Did Someone Mention A Giveaway?! GIVEAWAY IS CLOSED
My besties at Emile Henry are giving this GORGEOUS 5.5 quart Round Dutch Oven to one lucky TKW Family member in the US. What I love about this Dutch oven is:
- It’s safe to use in the oven, stovetop, or on the grill. It can be used in all types of ovens and also used under the broiler. Can go directly from the Freezer to the Oven or microwave right to the table.
- It’s weighs 30% LIGHTER. Weighs up to 30% lighter than many types of heavy cast iron or metal cookware.
- EASY TO CLEAN. Dishwasher Safe or hand wash with soap and water.
How To Enter
Comment Below – leave a thoughtful comment about the recipe, if you’ve ever had it.
NOTE: All comments require moderation approval, so don’t panic if you do not see your comment immediately.
Rules: The giveaway is open from 2/9/24 – 2/23/24. The giveaway is sponsored by The Kitchen Whisperer and Emile Henry. It is not associated with Facebook, Instagram, or TikTok in any way. All participants must be 18 years or older. Open to US residents only. Winners will be randomly drawn. The winner will be notified via email by their provided email address. Bonus entries must use the same email address. All comments will require moderation approval. The winning email address must be valid as that is where the gift card will be issued. The winner will have 48 hours to respond. Failure to comply will result in forfeit of the prize and a new winner will be selected.
TKW Family Love
Made HALF the recipe for the two of us, substituting cooked & crumbled bacon instead of the kielbasa–oh my goodness, it was delish! Enjoyed leftovers for lunch. My paternal Grandmom was Slovak and maternal Grandmom was Italian, so any way I can eat pasta is a good thing. Thanks for the recipe and for the giveaway.
The Best Pittsburgh Haluski – Fried Cabbage and Noodles in Butter
Are you in the mood for a hearty and comforting meal that won’t break the bank? Look no further than Mom’s Rustic Slovak recipe! This delicious dish features butter-fried onions and cabbage, tender egg noodles, flavorful seasonings, and optional charred kielbasa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Lent recipe, cabbage, comfort foods, Pittsburgh recipes, Slovak recipe, budget-friendly
- Method: stove top
- Cuisine: Lent recipe, cabbage, comfort foods, Pittsburgh recipes, Slovak recipe, budget-friendly
Ingredients
- 8 Tablespoons butter, unsalted and divided
- 1 large yellow onion, sliced
- 1 1/2 pounds green cabbage, cored and cut into 1” chunks
- 1 – 1 1/2 teaspoons sea salt, divided
- 1 – 1 1/2 teaspoons black pepper, divided
- 8 ounces egg noodles
- 2 green onions, chopped
- *optional 1 14oz package kielbasa, sliced into 1/2″ rings
Instructions
- If you’re adding the kielbasa, to an Emile Henry 5.5 Quart Dutch Oven over medium heat, add the kielbasa and sauté until brown on both sides; remove and set aside. Go to Step 2 if not adding meat.
- To the Emile Henry 5.5 Quart Dutch Oven over medium heat, add 3 Tablespoons of butter. When the butter has melted, add in the onions and sauté for 3 minutes, stirring often. Add in a third of the cabbage, stir, and add 1 teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir then add 2 Tablespoons of butter, mix that in then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.
- Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
- While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.
- When the cabbage has softened fully, stir it, add in the kielbasa (if you are adding it), stir then add in the cooked egg noodles. Add the remaining 3 Tablespoons of butter stirring it in. Allow to cook for about 5-6 minutes or until everything is incorporated, and the noodles are warmed all the way through. Taste and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.
- Serve. Some will add sour cream to the top – go with your preference.
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