Are you in the mood for a hearty and comforting meal that won’t break the bank? Look no further than Mom’s Rustic Slovak recipe! This delicious dish features butter-fried onions and cabbage, tender egg noodles, flavorful seasonings, and optional charred kielbasa.
This post is being sponsored by my friends at Emile Henry featuring their amazing 5.5 Quart Round Dutch Oven. As always, all opinions are my own. Thank you for supporting partnerships with brands I trust and believe in.
Not only is this recipe budget-friendly and easy to make, but it’s also perfect for Lent (if you omit the kielbasa). In this blog post, I’ll walk you through the steps of creating this mouthwatering dish that will satisfy your cravings and warm your soul. Make sure to watch the video!
Haluski – A Classic Pittsburgh Dish
Now the very first thing I need to mention, this is NOT diet-friendly as it has a ridiculous amount of butter in it. And that’s still after modifying my Mom’s recipe. I’m sorry but no single 5.5-quart dish should ever have 2 sticks, 16 Tablespoons of butter.
A Lent Staple Dish!
Second, growing up Catholic this was served quite often during Lent though there was never meat in it. The meat part would come into play during the summer when our gardens produced enough cabbage for a small village. I honestly forgot about that part, her adding that to it until my TKW Facebook family mentioned it. Y’all are the best!
Did Someone Mention A Giveaway?! GIVEAWAY IS CLOSED
My besties over at Emile Henry are giving away this GORGEOUS 5.5 quart Round Dutch Oven to one lucky TKW Family member in the US. What I love about this Dutch oven is:
- It’s safe to use in the oven, stovetop, or on the grill. Can be used in all types of ovens and also used under the broiler. Can go directly from the Freezer to the Oven or microwave right to the table.
- It’s weighs 30% LIGHTER. Weighs up to 30% lighter than many types of heavy cast iron or metal cookware.
- EASY TO CLEAN. Dishwasher Safe or hand wash with soap and water.
How To Enter
Comment Below – leave a thoughtful comment about the recipe, if you’ve ever had it.
NOTE: All comments require moderation approval so don’t panic if you do not see your comment immediately.
Rules: The giveaway is open from 2/9/24 – 2/23/24. The giveaway is sponsored by The Kitchen Whisperer and Emile Henry. It is not associated with Facebook, Instagram, or TikTok in any way. All participants must be 18 years or older. Open to US residents only. Winners will be randomly drawn. The winner will be notified via email by their provided email address. Bonus entries must use the same email address. All comments will require moderation approval. The winning email address must be valid as that is where the gift card will be issued. The winner will have 48 hours to respond. Failure to comply will result in forfeit of the prize and a new winner will be selected.
Grab Your Ingredients
This dish could not be any more simple ingredient-wise:
- Green Cabbage
- Egg Noodles (you can also use dumplings if you prefer)
- Onion
- Butter
- Salt/Pepper
- Kielbasa (optional)
Watch The Video
This is truly an easy dish to make. No fancy knife skills or exact cuts are required. The video definitely is a must-watch! The only thing you need to decide if you want to add kielbasa or not.
- If you’re adding the kielbasa, to an Emile Henry 5.5 Quart Dutch Oven over medium heat, add the kielbasa and sauté until brown on both sides; remove and set aside. Go to Step 2 if not adding meat.
- To the Emile Henry 5.5 Quart Dutch Oven over medium heat, add 3 Tablespoons of butter. When the butter has melted, add in the onions and sauté for 3 minutes, stirring often. Add in a third of the cabbage, stir, and add 1 teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir then add 2 Tablespoons of butter, mix that in then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.
- Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
- While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.
- When the cabbage has softened fully, stir it, add in the kielbasa (if you are adding it), stir then add in the cooked egg noodles. Add the remaining 3 Tablespoons of butter stirring it in. Allow to cook for about 5-6 minutes or until everything is incorporated, and the noodles are warmed all the way through. Taste and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.
- Serve. Some will add sour cream to the top – go with your preference.
Rustic & Simply Delicious
This is home to me. Like my SOS recipe or my Tuna Noodle Casserole, this is what I grew up on. It was honest, simple food made from stuff we grew (the cabbage).
This fed a family of 8 easily. Mom would often double it to make sure we had enough to share with our neighbors too.
How To Serve Haluski
So when Mom made this she would also make latkes (potato pancakes with applesauce, rolls, and some type of veggie on the side.
It wasn’t until recently someone mentioned that they added a dollop of sour cream on top and folks, I am HOOKED on adding it.
Recipe Substitutions and Additions
When I posed this question on Facebook I got such a wide variety of ways others grew up eating it and I loved so many of the suggestions.
- Noodles – I use wide egg noodles but you can also use homemade dumplings or spaetzle
- Sauerkraut – some added sauerkraut to theirs
- Bacon – I mean c’mon, we all know bacon makes everything better
- Pierogies – trust me on this, skip the noodles and add in cooked (preferably sauteed too with a hint of golden brown on them). You’re welcome!
The Best Pittsburgh Haluski – Fried Cabbage and Noodles in Butter
Are you in the mood for a hearty and comforting meal that won’t break the bank? Look no further than Mom’s Rustic Slovak recipe! This delicious dish features butter-fried onions and cabbage, tender egg noodles, flavorful seasonings, and optional charred kielbasa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Category: Lent recipe, cabbage, comfort foods, Pittsburgh recipes, Slovak recipe, budget-friendly
- Method: stove top
- Cuisine: Lent recipe, cabbage, comfort foods, Pittsburgh recipes, Slovak recipe, budget-friendly
Ingredients
- 8 Tablespoons butter, unsalted and divided
- 1 large yellow onion, sliced
- 1 1/2 pounds green cabbage, cored and cut into 1” chunks
- 1 – 1 1/2 teaspoons sea salt, divided
- 1 – 1 1/2 teaspoons black pepper, divided
- 8 ounces egg noodles
- 2 green onions, chopped
- *optional 1 14oz package kielbasa, sliced into 1/2″ rings
Instructions
- If you’re adding the kielbasa, to an Emile Henry 5.5 Quart Dutch Oven over medium heat, add the kielbasa and sauté until brown on both sides; remove and set aside. Go to Step 2 if not adding meat.
- To the Emile Henry 5.5 Quart Dutch Oven over medium heat, add 3 Tablespoons of butter. When the butter has melted, add in the onions and sauté for 3 minutes, stirring often. Add in a third of the cabbage, stir, and add 1 teaspoon each of sea salt and black pepper. Stir and add one more third of the cabbage. Stir then add 2 Tablespoons of butter, mix that in then add the remaining third of the cabbage. Stir to combine, put the lid on, and reduce the heat to low.
- Cook for 15-23 minutes or until the cabbage has softened and is no longer tough/toothsome; stir often.
- While the cabbage is cooking, cook the egg noodles in salted water for one minute less than the package instructions. Drain and set aside.
- When the cabbage has softened fully, stir it, add in the kielbasa (if you are adding it), stir then add in the cooked egg noodles. Add the remaining 3 Tablespoons of butter stirring it in. Allow to cook for about 5-6 minutes or until everything is incorporated, and the noodles are warmed all the way through. Taste and if needed, add the remaining 1/2 teaspoon each of sea salt and black pepper.
- Serve. Some will add sour cream to the top – go with your preference.
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