Growing up, my mom always made us haluski. Traditional haluski (ha-loosh-ski) is made from a few simple ingredients that include, wide noodles, cabbage, butter and crispy bacon. The origin of haluski is still unknown, but most people claim it is a Polish recipe. However, some claim it started in the Ukraine. Either way, this recipe is beyond delicious and completely satisfying.

haluski - healthyish foods

Wondering why we ate it so frequently as kids? Well, Pittsburgh always had a huge Polish community. We often times enjoyed handmade pierogis, kielbasa and Polish soups. These foods were such a treat, so my mom would always recreate the recipes at home.

For this recipe, I wanted to make it a bit more Healthyish than the traditional version. So, I cut back on the butter and used egg noodles. I also skipped the bacon and added mushrooms and onions instead. For a punch of umami, I added a little soy sauce too. The soy sauce tastes so good with the mushrooms and butter.

haluski - healthyish foods

Loaded with veggies, this Healthyish haluski is perfect any night of the week. What’s great, is that this recipe can be made completely vegan if you use vegan butter and a wheat noodle vs. an egg noodle. Also, if you’re craving a punch of protein try adding tofu or chicken. I can guarantee you’re going to love this recipe.

Looking for more delicious recipes? Try my easy bihon pancit or my baked enchilada chicken.

haluski - healthyish foods

Haluski

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Ingredients

  • 12 ounces wide egg noodles
  • 2 tablespoons olive oil
  • 3 tablespoon butter – you can use vegan butter too
  • 1 tablespoon minced garlic – about 4 cloves
  • 2 tablespoons soy sauce
  • 1 head green cabbage
  • 16 ounces baby bella mushrooms sliced
  • 1 large white or yellow onion diced
  • 1 teaspoon salt
  • Cracked black pepper

Equipment

  • pasta pot
  • 3.5 quart saute pan with sides

Instructions 

  • Boil a pot of water and cook the wide egg noodles according to the package. I cooked mine al dente because they will continue cooking with the cabbage mixture, and you do not want them to fall apart.
  • Drain the water using a colander, and rinse the egg noodles with cold water to stop the cooking. Set them aside.

Prepare the veggies:

  • In a large sauté pan with sides, add olive oil, butter and garlic. Once the butter and garlic begin to brown, add the soy sauce, mushrooms, cabbage, and diced onion. Simmer over medium heat until the veggies begin to soften and lightly brown.
  • Season with salt and pepper.
  • Add the cooked egg noodles and toss everything together. Serve hot and enjoy!