I found this recipe while looking for a recipe to use up some cabbage I had. I wanted something other than a traditional slaw.
Haluski is a delectable dish combining cabbage, onions, noodles, and bacon of Polish and Slovakian origin that is as easy and quick to prepare as it is flavorable.
The dish originated somewhere in central or eastern Europe, but has roots in many similar dumpling-based dishes from several countries, including the Czech Republic, Hungary, Poland, and Slovakia. The dish’s origins are difficult to trace because it’s made with such simple ingredients that were easy and affordable to find. The variations can be found all over Eastern Europe, and the dish is known by various different local names, including Kaposztas Kocka, Strapačky, and Bunderkov Haluski. The name of the dish varies depending on the country and family. No matter where it originated from, it is a super delicious comfort food.
HALUSKI aka POLISH COLESLAW
8 ounces uncooked wide egg noodles
6 tablespoons unsalted butter
6 slices bacon, uncooked and coarsely chopped
1 LARGE shallot, chopped
2-3 cloves garlic, minced
2-3 tablespoons apple cider vinegar
1 1/2 to 2 pounds green cabbage, cut in bite sized pieces
FRESH ground sea salt and pepper, to taste
- Boil the egg noodles in a large pot of salted water with a little apple cider vinegar according to package directions and drain well.
- Melt butter in a large skillet over medium heat.
- Add the onion and garlic to the skillet until the onions are soft.
- Add apple cider vinegar.
- Add the bacon, stirring for several more minutes.
- Add the cabbage and continue cooking and stirring until the cabbage is tender.
- Add the cooked egg noodles to the cabbage mixture and toss to coat.
- Season to taste with fresh ground sea salt and black pepper.
NOTES
- Get your bacon really crispy. Crispy bacon holds up better in this dish.
- Generously season with FRESH ground salt and black pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove top over low heat or in the microwave at reduced power.
- Can also be made with red cabbage for more color.