Haluski Noodles Recipes

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)

Steps:

• Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
• While noodles are cooking, melt butter in large deep skillet over medium-low heat.
• Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
• Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
• Stir in caraway seeds if using, then cover, reduce heat to low, and let simmer for 5 to 10 minutes.
• Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
• Adjust seasoning if necessary and serve hot.

HALUSKI AND KIELBASA (CABBAGE AND NOODLES)

Steps:

• Boil the egg noodles in salted water until just al dente, drain, rinse and set aside.
• In a large frying pan or Dutch oven, melt 1 to 2 tablespoons butter or oil, and cook onions until soft.
• Add the kielbasa, and cook until just browned. Remove to a plate, cover, and set aside
• Add the cabbage, and cook until slightly soft.
• Mix in the egg noodles, adding butter as you go, and cook until warm and heated through. Stir in cooked kielbasa, and add more butter, if needed
• Season with salt and pepper, to taste

SLOW COOKER HALUSKI (CABBAGE AND NOODLES)

Steps:

• Chop the Green Cabbage (1 head) into about 1-inch chunks. Remove and discard the hard core.
• Loosely chop the Sweet Onion (1).
• Add green cabbage, sweet onion, Garlic (1 teaspoon), Olive Oil (1 tablespoon), Water (3 tablespoon), Salt (1 tablespoon) and Freshly Ground Black Pepper (1/2 teaspoon) to your slow cooker.
• Cook on high until browned and wilted, about 4-5 hours.
• Towards the end of cooking the cabbage, cook the Campanelle Pasta (12 ounce) according to package directions. Set aside until the cooking of the cabbage is done.
• When the cabbage is done, set your slow cooker to low heat. Add the noodles and Butter (3/4 cup), mixing well.
• Cook on low for a final 10-15 minutes, periodically mixing to melt and incorporate the butter. Serve warm!

POLISH CABBAGE AND NOODLES, HALUSKI

Steps:

• Cook egg noodles in boiling water for 2 minutes less than the package directions say. Drain and set aside.
• Brown the sausage slices in olive oil.
• Add the butter and onion to the sausage. Cook until the butter melts and the onions soften; stirring to pick up the brown bits from the bottom of the pan.
• Add the garlic and half the cabbage. Stir until coated with butter then cover and simmer for 10 minutes.
• Add the peas, the other half of the cabbage, and the noodles. Stir to combine, cover and simmer for 5-6 minutes.
• Add salt and pepper to taste, serve, and enjoy!

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

Steps:

• Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
• Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
• While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
• Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
• Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
• If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
• Serve immediately, and enjoy!

HALUSKI (CABBAGE AND NOODLES)

Steps:

• In a large Dutch oven cook the bacon until almost crisp.
• To the same Dutch oven add 3 tbsp of the butter and melt. Add the onions and saute for 5 minutes until soft and translucent.
• Add the cabbage, salt and pepper, stir everything together and cook for 10 minutes covered, until the cabbage softens.
• Meanwhile, cook the noodles according to package instructions. Drain and set aside.
• Add the cooked noodles to the Dutch oven, remaining 3 tbsp of butter and stir. Cook for a couple more minutes, until everything is heated through.
• Taste for seasoning and adjust with salt and pepper as necessary. Serve warm with lots of freshly ground black pepper.

HALUSKI

Steps:

• Preheat oven to 300 degrees.
• Bring a large pot of salted water to a boil and cook egg noodles according to package directions until al dente. Drain noodles and set aside.
• Add 1/2 cup of butter to a large dutch oven or deep pot over medium heat and cook until melted. Slice the onion and add to the butter. Cook, stirring occasionally, until onions are translucent, about 5-10 minutes.
• Add the remaining 1/4 cup of butter to the pot and melt.
• Chop the cabbage into bite-sized pieces and add to the pot.
• Cook, stirring often, for 5-10 minutes or until cabbage has softened. Add the garlic and cook for 30 seconds more.
• Stir the cooked egg noodles into the cabbage mixture. Season well with salt and pepper.
• Transfer to a 9x13 buttered baking dish and bake at 300 degrees for 30 minutes or until the top is golden brown.

HALUSKI

Steps:

• 1. Chop the cabbage into small pieces and add to stock pot. Add chopped onion and 1 stick of butter and saute with lid on, stirring in between until the cabbage and onion is soft.
• 2. In another pot, boil water and add 1 tbsp of vegetable oil so noodles won't stick. Add egg noodles and boil according to package directions. You can use bow tie or elbow noodles instead of egg noodles. When done, drain and rinse in cold water and drain again.
• 3. Add cooked noodles to pot of sauteed cabbage and onions and add another stick of butter. Add pepper and salr and cook on low heat stirring in between until the butter is melted and it is all mixed well together and hot.
• 4. If you want to you can also add cubed up ham or kielbasa. Both taste very good in the haluski.

HALUSKI - CABBAGE AND NOODLES

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.