The Irishman’s family is from Pittsburgh and their love of all things Pittsburghian extends beyond their beloved Steelers. They also love all of the Polish food common the the city – this includes pirogies and Haluski. I had never head of Haluski until my mother-in-law cooked it up for us when she was visiting last October. I had forgotten about it until just last week when my mother mentioned that she had a head of cabbage that she didn’t know what to do with. The original Haluski recipe is simple, delicious…and fattening. It includes cabbage, onions, noodles and 2 sticks of butter. Yikes!
As tasty as the original version was, I mentally started calculating how to cut the butter so after consulting with my mom, we settled on 2 Tbs. of butter and 2 Tbs. of olive oil. Alright, this is what you’ll need to make this Polish dish.
1 large head of cabbage, shredded
1 onion, diced
1 box noodles (we used bow ties)
1-2 Tbs. butter
2 Tbs. olive oil
First, bring a large pot of water to boil and get your pasta going. Then, in a deep saute pan, add your butter and olive oil. Once the butter is melted, saute the onion for 3 minutes and then add in your shredded cabbage. Cook down for about 5 minutes, seasoning with salt and pepper. Once your pasta is done, drain it, return it to the pan and add in the cabbage and onion mixture.
And that’s it! This is generally served with grilled kielbasa (which is equally easy to make) and is a warm and filling meal. I wasn’t sure how the absence of the butter would play out, but it still had a rich, buttery flavor. So, next time you have a head of cabbage hanging out in your fridge without a final destination, give this Haluski a go.