Chef Spencer Grab
Porter Hills Village
“Haluski, Originates from Eastern Europe and has become a beloved comfort food in our household. Also known as Cabbage and Noodles with Kielbasa, this dish holds a special place in my heart and family history. My dad often made Haluski for us, recounting how his mother would prepare this dish as a quick and satisfying weekday meal. It was their go-to recipe in place of cabbage pierogi because it was faster and easier to make, yet offered a similar, comforting flavor. The combination of buttery noodles, tender cabbage, and hearty kielbasa became a cherished part of our family’s culinary repertoire. To this day, Haluski remains one of my favorite dishes. Its rich flavors and comforting nature evoke fond memories of family, tradition, and the warmth of home.”
Ingredients
- 1 head of cabbage
- 1 onion
- 1/2 cup butter
- 8 oz egg noodles
- salt and pepper to taste
- fresh kielbasa (optional)
Directions
- Preheat your oven or grill to 350°F and place your kielbasa inside.
- Start a pot of salted water boiling to cook the egg noodles.
- Cut the cabbage in half through the bottom, and then cut out the core. Cut the cabbage leaves into about 1 inch squares.
- Dice the onion into roughly 1/2 inch pieces.
- Start with half of the butter in a large saute pan on medium-low heat and add the onions.
- After the onions are starting to get translucent, add the rest of the butter and cabbage and stir.
- Continue cooking and stirring occasionally to keep it from burning. You’re looking for a nice brown caramelized color and most of the liquid to be evaporated. (20-30 minutes)
- Check on the kielbasa and remove from oven when golden brown and cooked to a minimum temp. of 165°F.
- The sausages can be sliced and mixed in or served on the side.
Any sausage can be used in place of kielbasa. A dollop of sour cream and horseradish will kick it up a level.
