Here’s a traditional Polish-style Haluski (not the Americanized skillet version with shortcuts).
🇵🇱 Polish Haluski (Cabbage & Noodles)
Ingredients (serves 4)
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12 oz (340 g) egg noodles or wide kluski noodles
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4 tbsp butter (don’t skimp 😉)
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1 large yellow onion, thinly sliced
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½ medium green cabbage, thinly sliced
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Salt, to taste
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Freshly ground black pepper
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Optional: chopped parsley
Traditional add-ins (choose one):
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Crumbled farmer’s cheese (twaróg)
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Crispy bacon or kielbasa
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Caramelized mushrooms
Instructions
1️⃣ Cook noodles
Boil noodles in well-salted water until just tender.
Drain and set aside.
2️⃣ Caramelize onion
Melt butter in a wide skillet over medium heat.
Add onions and cook slowly until soft and golden (10–12 minutes).
3️⃣ Cook cabbage
Add cabbage, season lightly with salt.
Cook uncovered, stirring often, until cabbage is soft, lightly caramelized, and sweet (15–20 minutes).
4️⃣ Combine
Add noodles to skillet. Toss gently to coat in butter.
Season generously with black pepper.
How It Should Taste
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Cabbage: sweet, not crunchy
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Onions: buttery and golden
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Noodles: glossy, never dry
If it’s pale or bland, it needs more butter, time, or salt—usually all three 😄
Authentic Polish Tips
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Green cabbage only (savoy works too)
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Don’t rush the cabbage—this dish is all about patience
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Black pepper is essential, not optional
Variations
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Lenten version: cabbage, onions, butter only
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Hearty version: add bacon fat + crispy bits
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Cheesy: stir in farmer’s cheese just before serving
Serve hot with rye bread or alongside pork chops.
If you want the Ukrainian/Hungarian comparison or a one-pan version, just say the word 🥄