Haluski vs. Halupki

Today I will share with you how to make my version of Polish Haluski. Most people tend to mix up the difference between Haluski and Halupki. I will not be posting how to make Halupki today, but maybe later!

What is Halupki?

A Slovak stuffed cabbage roll. It is usually stuffed with a meat and rice mixture, almost similar to stuffed peppers. 

What is Haluski?

Pan fried cabbage and noodles. WITH TONS OF BUTTER. Get ready to clog some arteries!

I love this dish. It reminds me of an enhanced version of buttered noodles that I used to eat as a child. I make Haluski probably every other week, and it lasts me for 2-4 days. Since I am only cooking for 2, I always make enough for leftovers. This makes a HUGE amount of food so feel free to adjust the recipe. 

I don't always serve Haluski with a protein. When I do, I like to buy a Wegman's $5 Rotisserie Chicken (lemon pepper or plain); which is the best deal ever! I also sometimes pan fry Kielbasa (polish sausage) and cut it up into bite size pieces to mix in. 

*This recipe is not really exact. You can adjust it based on if you feel it needs more butter, more pepper, other seasonings, different noodles, etc. 

Photo: Haluski with Kielbasa

Ingredients: 

-1 stick of salted butter

-2 Tbsp. Olive oil

-1 Medium/Large Head of Cabbage

-2 bags of No Yolks Brand Egg noodles- I use "Dumplings" but "Extra Broad" work as well. 

-1-2 Vidalia onions (depends how much you like onion)

-Salt, pepper, garlic powder 

Get out your largest skillet. Mine is about 14 inches wide. Turn to medium heat and melt butter.

Chop cabbage into pieces about 1 inch wide. I slice it into 1 inch circles first, then cut into squares. The cabbage will fall apart into pieces naturally. Dice whole onion. Once butter is melted, add the olive oil with the cabbage and onion. Stir. 

Cook on med-high heat for a good 20 minutes while stirring every 3-5 minutes. Slightly brown the cabbage, but do not burn it! The cabbage should be translucent when it is done. Make sure you do not undercook it, because it can be bitter and hard to chew. 

Meanwhile, boil egg noodles. Once immersed in the boiling water, they cook way faster than regular pasta, so be sure not to overcook. (Follow directions on bag.)

Once the cabbage mixture is done, add it to the egg noodles in a large pot or bowl. Add your spices. I use lots of black pepper, and no salt (because the butter is salted.) I also like to add a little garlic powder. Stir together. Add your protein of choice and serve! 

That was easy!