Are you familiar with haluski? Is it a Pittsburgh thing or something? I know you’re expecting dessert, but I have a problem. Nobody out here in south central PA knows what haluski is. It kills me because it’s one of the easiest dishes you can throw together. Haluski is a Polish dish of cabbage and noodles that I’ve eaten at least once a month growing up. You always find it as a side to fish fries during Lent. I made a big batch of it and brought it to lunch so I could educate my coworkers. They all asked for the recipe, so it’s probably safe to say it was a huge success.
Haluski is egg noodles tossed with sauteed cabbage, onions, and butter. It is one of those dishes that I rarely make myself, mainly because my mom does it well. I won’t make (frozen) pierogies myself either because that is another dish my mom makes with fried onions on top. I guess it’s because of the nostalgia tied to them since I grew up eating them during childhood. Ironically, nobody in my family is Polish. I guess it’s just something us Pittsburghers eat all the time regardless of ethnicity.
Traditionally, the noodles are made from scratch. As ambitious as I am with my from-scratch philosophy, I’m pretty cool with buying packaged egg noodles. It makes dinner that much faster and easier. To make cooking even faster, you can chop up your cabbage ahead of time and keep tightly sealed in the refrigerator. That way when you’re worn out from a long day at work, you can throw things in a pot and have dinner ready in roughly a half hour. Do I do that? Nope because I never know when or what I’m going to do with a head of cabbage. It’s the thought that counts, right?
My mom also has a habit of putting lots of black pepper on top of things. Normally I’m good without it, but no matter how hard I try, I can’t eat haluski without black pepper.
- 8 ounces uncooked egg noodles
- 1/4 – 1/2 cup butter (I like mine really buttery, but you can get away with less)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small head of green cabbage, chopped into bite-size pieces
- Black pepper, to taste
- Bring a large pot of water to boil. Cook egg noodles according to package directions. Drain and set aside.
- Meanwhile, melt butter in large dutch oven on stovetop. Saute onions until softened, 5-10 minutes. Add garlic and cabbage. Saute for another 5-10 minutes. I like my cabbage with a bit of a crunch. If you want it softer, cook it longer.
- Once the noodles and cabbage mixture are ready, add the noodles to the dutch oven. Stir to combine then add black pepper on top.
Source: Adapted family recipe