Haluski (pronounced hah-loosh-kee) is great comfort food of egg noodles and pan-fried cabbage. The dish is popular in Western Pennsylvania and nearby states and is a particular favorite in Pittsburgh.
Pittsburgh is regularly ranked among the most livable cities in the U.S., and more recently in the entire world. Two of the features of Pittsburgh that feed this growing reputation for livability is its culinary offerings and heritage.
Pittsburgh's palate has a broad range, which expands with each year as more people discover this gem nestled tucked between the Allegheny and Monongahela rivers and at the head of the Ohio River. Pittsburghers do more than just put french fries on everything, from sandwiches to salads; the rich immigrant history of the city and its diverse ethnic character serve up a variety of flavors and dishes in the region.
Haluski is an excellent example of this diversity from the Pittsburgh area. It's not complicated to prepare—especially if you take the shortcut and use egg noodles from the store instead of making your noodles—and is ready in no time!
Time Required: 1 hour
What You'll Need
- 1 egg
- 2 cups flour
- pinch of salt
- 1 teaspoon of milk
- 1 medium sweet onion, chopped
- 1 tablespoon of butter
- 1 head of cabbage
- Beat one egg well.
- Stir in 2 cups of flour and a pinch of salt.
- Gradually add 1 teaspoon of milk, continuing to stir as you go, until you have a stiff dough.
- Roll out thin (1/8" thick) on a floured board.
- Cut dough into strips that are 1" wide and 2" long.
- Drop the strips, one at a time, into a pot of boiling water and cook for 3 minutes.
- Drain, rinse and let dry.
- While the noodles are drying, saute 1 medium chopped onion in a tablespoon of butter.
- Chop a head of cabbage into thin strips and add to the onion. Cook until cabbage is tender.
- Add the noodles to the cabbage and cook the mixture for about 30 minutes.
- Serve hot and enjoy!
Cooking Tips and Options
If you don't have the time or patience to make your noodles, you can substitute prepackaged wide noodles, such as egg noodles, for the homemade noodles.
When pan frying the cabbage, some people like to cook the cabbage until it is lightly brown, while others prefer it cooked just long enough to become tender. Try both and see which you prefer!
Also an option: While sauteeing the cabbage and onion, try adding 1/2 teaspoon of caraway seeds.
As a variation, some people like to stir in cottage cheese right before serving.