I sadly did not get a chance to have my Grandmother’s version of this dish but like with everything she made, I’m sure it tasted amazing.
My first experience with this dish was several years ago, and came from a little food booth at a craft show. I was visiting my mom and we attended a craft fair over in Washington, PA. There was a Polish food booth there and you know I beelined right over as quick as my legs would take me.
Haluski was on the menu and I gobbled some up!
Basically the dish is sauteed cabbage and onions in butter and then tossed with some egg noodles. Very traditional means that the egg noodles are homemade, but now a days most people use store bought egg noodles.
I kick mine up a notch by adding in some peppers, lots of garlic, roasted potatoes, and kielbasa. I also use whole wheat egg noodles.
Scott likes to refer to this dish as Polish In A Pot. Clever fella.
Andrea’s Haluski, aka Polish In A Pot
- 1 Very Large Head of Cabbage, cored and thinly sliced
- 1 Large Onion, thinly sliced
- 1-2 Peppers, red or green, thinly sliced
- 1 Link of Kielbasa, chopped
- 1, 12-15 oz Package of Whole Wheat Egg Noodles
- 1/2lb red skinned potatoes, chopped
- Red Pepper Flakes
- Kosher Salt
- Ground Black Pepper
- Garlic Powder
- Olive Oil, 2 TBSP, plus some for potatoes and kielbasa
- Butter, 1/2-1TBSP
Preheat oven to 425 degrees. Spray a large baking sheet with olive oil or nonstick spray. Wash and cube up the potatoes. Make the cubes small, about bite sized. Toss with some olive oil (about 1/2 TBSP) and sprinkle lightly with salt, pepper, and garlic powder. Place in oven and bake for about 20-25 minutes until browned and crisp on the outside. Remove from oven when done.
In a very large pasta pot, bring water to boil and cook the whole wheat egg noodles according to package directions. You want them to still have some bite to them. Drain and set aside.
In a very large skillet, add in the olive oil, about 2 tsp and heat over medium heat. Add in the chopped kielbasa and cook until kielbasa is crisp and browned around the edges. Remove from skillet and set aside.
Add in 2 TBSP of olive oil and butter into the skillet and continue to heat over medium heat. Add in the cabbage and toss till it’s coated with the oil and butter. Satuee for about two minutes. Add in the onions and peppers, toss. Sprinkle with seasonings, light on salt and then as much garlic, pepper, and red pepper flakes as you want. Continue to satuee and tossing until the cabbage is fully cooked through and soft.
If you feel that the bottom is getting a bit burnt or needs more moisture, add in no more than a 1/4 of either chicken or vegetable stock. When veggies are cooked, add in the potatoes, and pasta. Gently combine.
This makes a HUGE batch of haluski which is good because you want leftovers. It tastes even better the next day!
You might be thinking that it seems like a lot of oil for the dish but keep in mind this noodle dish has no “sauce”. The veggies are what help to coat the noodles and provide flavor.
I like my super peppery and super garlicky, so I use a bunch of those seasonings. Your tastes may vary, taste as you go along to get the right flavor for you.
You can keep this dish vegetarian friendly by omitting the kielbasa, and using veggie stock if needed.
While my adjustments certainly aren’t traditional, it does help to bring the dish up to meal status and provide some extra veg love.
I think my Grandmother would have approved and for me, that’s all that matters.
Have fun guys, and remember, always play with your food! Enjoy!