Growing up, my mom always made us homemade haluski. Traditional haluski (ha-loosh-ski) is made from a few simple ingredients that include, wide pasta, green 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 easy haluski recipe is beyond delicious and completely satisfying.
About this Haluski Recipe
Pittsburgh has a huge Polish community, so we often ate haluski growing up. We also enjoyed handmade pierogis, kielbasa and Polish soups for dinner. These foods were such a treat, so my mom would always recreate the recipes at home.
For this easy haluski recipe, I wanted to make it a bit more Healthyish than the traditional version. So, I cut back on the butter and skipped the bacon. Instead, I added sliced mushrooms and onions. For a punch of umami, I added a little soy sauce too. The soy sauce tastes so good with the mushrooms and butter. Tryst me, it really takes this haluski recipe to the next level.
Be sure to cook the egg noddles al dente, as they will continue to cook in the pan with the mushrooms, onions and cabbage. This way the dish will not get soggy. This recipe makes four servings. Please see below for nutritional information.
How to Make it Vegan
Loaded with veggies, this homemade 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 wheat pasta vs. egg noodles. Also, if you’re craving a punch of protein try adding tofu or tempeh. I can guarantee you’re going to love this recipe.
Store any leftover haluski in an airtight container in the refrigerator for three to four days. Reheat it in the microwave until heated through. Looking for more delicious Pittsburgh recipes? Try my BBQ shredded chicken or my Oreo chocolate bars. Both of these recipes have been in my family for years.
- 12 ounces wide egg noodles, al dente
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon garlic, minced, about 3 cloves
- 2 tablespoons soy sauce, low sodium
- 1 head green cabbage, sliced into 1/2 inch strips
- 16 ounces baby bella mushrooms, rinsed, dried and sliced
- 1.5 cups white onion , diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- pasta pot
- 3.5 quart saute pan
- Boil a pot of water and cook the egg noodles according to the package. Al dente is best.
- Drain the water using a colander, and rinse the egg noodles under cold water to stop the cooking. Set them aside.
Prepare the veggies:
- In a large sauté pan, add olive oil, butter and garlic. Once the butter and garlic begin to brown, add the soy sauce, mushrooms, cabbage, and diced onion. Saute everything 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!