Best 12 Hulski Recipes

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Hulski is a traditional German dish consisting of boiled potatoes dumplings filled with ground meat, minced ham, and cream cheese, rolled in breadcrumbs and pan-fried. It can be found in most German restaurants and is also a popular homemade meal. This guide will provide you with the best recipe to cook delicious hulski. We will go through the ingredients and step-by-step instructions to ensure you have perfect hulski every time. With just a few simple steps, you will be able to make this delightful German dish at home and impress your friends and family.

Here are our top 12 tried and tested recipes!

FIREHOUSE HALUSKI



Firehouse Haluski image

This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread.

Provided by FireChef

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 (12 ounce) package kluski noodles
2 heads cabbage, cored and cut into bite-size pieces
1 onion, chopped
¼ cup water
1 pound kielbasa sausage, diced
¼ cup vegetable oil
1 tablespoon mustard seeds
salt and ground black pepper to taste
4 eggs, beaten

Steps:

  • Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
  • Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
  • Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.

Nutrition Facts : Calories 722 calories, Carbohydrate 68.5 g, Cholesterol 225.1 mg, Fat 38.8 g, Fiber 12.6 g, Protein 27.5 g, SaturatedFat 14.1 g, Sodium 752.7 mg, Sugar 17 g

TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

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

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

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

HALUSHKI WITH PAP'S DUMPLINGS



Halushki with Pap's Dumplings image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 eggs
3 ounces milk
Salt and pepper
8 ounces (2 sticks) butter
1 large yellow onion, cut into medium dice
1 head savoy cabbage, cut into medium dice
2 tablespoons Hungarian paprika
12 ounces smoked ham, cut into julienne strips

Steps:

  • Combine the flour, eggs, milk and some salt and pepper in a medium bowl. Mix by hand until incorporated, making sure not to overmix. Place in the refrigerator, covered, and let rest for 1 hour.
  • Bring a pot of salted water to a boil. Cut penny-size dumplings into the water by hand and let boil for 5 minutes. Drain the dumplings and set aside.
  • Melt the butter in a large pan. Add the onions and cook until translucent. Add the cabbage and paprika and cook until tender. Toss with the dumplings and smoked ham and serve.

HALUSHKI



Halushki image

Provided by Food Network

Categories     side-dish

Yield about 8 to 10 servings

Number Of Ingredients 12

1 recipe dumpling dough, recipe follows
4 tablespoons butter
2 cups julienne onions
Salt
Freshly ground white pepper
1 pound cottage cheese
1 tablespoon finely chopped parsley leaves
2 cups water
2 teaspoons vegetable oil
1 egg
1 teaspoon salt
3 to 4 cups all-purpose flour

Steps:

  • Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
  • In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.

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.

EASY AND QUICK HALUSHKI



Easy and Quick Halushki image

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

1 pound bacon
1 onion, diced
1 (16 ounce) package egg noodles
1 head cabbage, sliced
salt and ground black pepper to taste

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

HALUSKI (PAN-FRIED CABBAGE AND NOODLES)



Haluski (Pan-Fried Cabbage and Noodles) image

Haluski is a pan fried dish that both of my grandmothers used to make of butter, onion, cabbage and noodles. It makes a delicious main or side dish, whatever you're in the mood for. I personally like to let my cabbage get a little brown, but adjust your cooktime as necessary to your preference. The serving sizes will depend on how you are serving it.

Provided by IHeartDogs

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups wide egg noodles
1/2 cup butter
2 cups sliced sweet onions, about 1/8 inch thick
2 teaspoons brown sugar
6 cups cabbage, sliced thin
1 teaspoon caraway seed (optional)
1/2 teaspoon salt
pepper

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.

Nutrition Facts : Calories 416.4, Fat 24.9, SaturatedFat 15.1, Cholesterol 92.9, Sodium 524, Carbohydrate 42.9, Fiber 5.2, Sugar 9.7, Protein 7.8

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.

HULSKI



Hulski image

Make and share this Hulski recipe from Food.com.

Provided by Jeff Hixson

Categories     Potluck

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

1 head cabbage
1 lb bacon, cut into chunks
1 (16 ounce) bag hulski noodles (if you can't find hulski noodles, any small floured noodle will work)
butter, if needed

Steps:

  • Cut cabbage into bite size chunks and set aside.
  • Cook noodles to al dente and set aside.
  • In a large deep frying pan, fry bacon chunks.
  • When bacon is not quite crispy add cabbage into bacon and grease.
  • Cook approx 20 minutes until cabbage is wilty; add butter if mixture is dry.
  • Add cooked noodles and cook for 10 minutes more, stirring often.

Nutrition Facts : Calories 674.7, Fat 37.6, SaturatedFat 12.3, Cholesterol 115.3, Sodium 673.5, Carbohydrate 63.1, Fiber 6, Sugar 6.8, Protein 21.7

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 - 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

HALUSKI



Haluski image

This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)

Provided by Vicki Tryan Jordens

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 potatoes
1 egg
2 -3 cups flour
1 dash salt
1 can sauerkraut
1 large onion
1 lb bacon

Steps:

  • Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
  • Meanwhile, put on large pot of water to boil.
  • Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
  • In a large bowl, gradually mix flour with potato mush until loose batter is formed.
  • Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
  • Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
  • Gently stir, so they don't stick.
  • After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
  • Drain sauerkraut in colander, under cold water, squeezing out excess.
  • Add sauerkraut, cooked bacon and onion to dumplings.
  • Mix gently.
  • Salt and pepper to taste.
  • (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).

Tips for Cooking with Hulski Recipes

  • Use fresh, high-quality ingredients. Hulski recipes rely on the natural flavors of fresh vegetables, fruits, and herbs. Using high-quality ingredients will ensure that your dishes are packed with flavor.
  • Follow the recipes carefully. Hulski recipes are carefully developed and tested to ensure that they turn out perfectly. Be sure to follow the instructions carefully, especially when it comes to cooking times and temperatures.
  • Don't be afraid to experiment. Once you've mastered the basics, feel free to experiment with different ingredients and flavors. Hulski recipes are a great starting point for creating your own unique dishes.
  • Have fun! Cooking should be enjoyable. So relax, have fun, and let your creativity flow.

Conclusion

Hulski recipes are a delicious and healthy way to enjoy your favorite foods. With a focus on fresh, seasonal ingredients and simple, rustic cooking techniques, Hulski recipes are sure to please everyone at your table. So next time you're looking for a new recipe to try, be sure to check out Hulski's website. You won't be disappointed, it's goodness packed in every recipe.

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