Best 7 Holy Haluski Recipes

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If you're seeking a comforting and mouthwatering side dish steeped in tradition, look no further than the delectable Holy Haluski. This divine dish, originating from the lands of Pennsylvania Dutch Country, has captured the hearts of generations with its harmonious blend of soft egg noodles, crisp cabbage, and flavorful bacon, all enveloped in a velvety cheese sauce that offers a delectable balance of richness and tang. Embark on a culinary journey to discover the best Holy Haluski recipe, a dish that will undoubtedly become a cherished addition to your culinary repertoire, whether you're hosting a casual gathering or a special occasion.

Let's cook with our recipes!

HALUSKI



Haluski image

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

1 cabbage, green, core removed and leaves separated
4 ounces butter, unsalted
2 onions, Spanish, julienned
1 tablespoon salt, garlic, divided
1 lb bacon, sliced, cooked, drained, and crumbled
5 cups noodles, egg, wide, cooked al dente and rinsed in cold water
1 teaspoon black pepper, freshly ground
1/2 cup cheese, Romano, grated

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.

HALUSKI - CABBAGE AND NOODLES



Haluski - Cabbage and Noodles image

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

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed

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

SLOVAK HALUSKI



Slovak Haluski image

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

1 (16 ounce) package egg noodles
½ cup salted butter
1 yellow onion, chopped
1 large head cabbage, shredded
salt and ground black pepper to taste

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

HALUSKI (POLISH FRIED CABBAGE & NOODLES)



Haluski (Polish fried cabbage & noodles) image

This authentic Haluski recipe features the traditional combination of pan fried cabbage leaves, pasta noodles, and white onion all deliciously caramelized in plenty of butter

Provided by Meaghan @ 4 Sons R Us

Categories     Dinner     Main Course     Pasta

Time 50m

Number Of Ingredients 6

8 oz wide egg noodles (uncooked)
8 tbsp butter
1 small white onion (roughly chopped)
1/2 large head of cabbage
salt & pepper (to taste)
crisp, crumbled bacon (optional)

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!

Nutrition Facts : Calories 428 kcal, Carbohydrate 42 g, Protein 8 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 215 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HALUSKI AND KIELBASA (CABBAGE AND NOODLES)



Haluski and Kielbasa (Cabbage and Noodles) image

Haluski and Kielbasa, cabbage and noodles, is a super easy dinner made with buttery egg noodles, fried cabbage and smoked sausage. Pittsburgh comfort food!

Provided by Dee

Categories     Main

Time 40m

Number Of Ingredients 6

12 ounces egg noodles
1/2 cup Butter for frying (1 stick)
1 yellow or white onion (chopped)
1 pound kielbasa cut into thin slices
1 Head of cabbage (washed and roughly chopped)
salt and pepper (to taste)

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

Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 13 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 502 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

HOLY HALUSKI



Holy Haluski image

Provided by Guy Fieri

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1/4 cup unsalted butter
1/2 pound thinly sliced pancetta, diced
2 large onions, sliced 1/4-inch thick
1 medium head green cabbage, cored and sliced 1/2-inch thick
1 cup carrots, cut in 1/4-inch julienne
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
8 ounces wide egg noodles
3 tablespoons minced garlic
3 tablespoons capers, rinsed and drained
1 cup green peas, preferably fresh, shelled, but can substitute frozen
1/4 cup white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to a boil for the noodles.
  • In a large Dutch oven, melt 1 tablespoon 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 into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
  • Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half 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 more minutes.
  • While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
  • Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from 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, remaining pancetta and remaining pepper. Serve immediately.

GUY FIERI'S HOLY HALUSKI



Guy Fieri's Holy Haluski image

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

2 ounces unsalted butter, divided
1/2 lb pancetta, thin-sliced, diced
2 onions, large, sliced 1/4 inch thick
1 green cabbage, medium head, cored, sliced 1/2 inch thick
1 cup carrot, cut in 1/4 inch julienne
1 tablespoon thyme leaves, fresh chopped
1 teaspoon salt, kosher
2 teaspoons black pepper, ground, divided
8 ounces egg noodles, wide
3 tablespoons garlic, minced
3 tablespoons capers, rinsed, and drained
1 cup green peas, preferalby fresh shelled, but frozen can be substituted
1/4 cup white wine
1 tablespoon lemon juice, freshly squeezed
2 tablespoons Italian parsley (flat -leaf)

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

Tips:

  • Use a variety of cabbage. Green cabbage is the most common type used in haluski, but you can also use red cabbage, Savoy cabbage, or a mix of different types. This will give your haluski a more complex flavor and texture.
  • Don't overcook the cabbage. Cabbage should be cooked until it is tender but still has a bit of crunch. If you overcook it, it will become mushy and lose its flavor.
  • Use a good quality kielbasa. The kielbasa is the star of the show in haluski, so it's important to use a good quality one. Look for a kielbasa that is made with fresh, high-quality meat and has a good smoky flavor.
  • Add other vegetables. In addition to cabbage and kielbasa, you can also add other vegetables to your haluski, such as onions, peppers, mushrooms, or potatoes. This will make your haluski more flavorful and nutritious.
  • Use a variety of spices. Haluski is a versatile dish that can be seasoned with a variety of spices. Some common spices used in haluski include paprika, garlic powder, onion powder, and black pepper. You can also add other spices to taste, such as cumin, oregano, or thyme.
  • Serve haluski with a side of sour cream or applesauce. Sour cream or applesauce are traditional accompaniments to haluski. They add a creamy or tangy flavor that complements the savory flavors of the cabbage and kielbasa.

Conclusion:

Haluski is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. It is a versatile dish that can be customized to your liking by adding different vegetables, spices, and toppings. So next time you're looking for a quick and easy meal, give haluski a try!

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