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Village Butcher Shoppe, Inc.

Haluski

Haluski, also called Polish Cabbage & Noodles, is one of those wonderful East European comfort foods that very easy to prepare. The ingredients are simple and preparation can be completed in 30 minutes or less.


Traditionally, haluski is prepared with Noodles, Onions and Cabbage.  At the Village Butcher Shoppe, we like to add a little Sausage to it for that extra flavor and kick.

Ingredients

2 Medium or 1 Large onion sliced into 1” chunks.

2 lbs. of your favorite noodles.  Traditionally, egg noodles are used but you can substitute your favorite.  We do not suggest that you use fettuccini, spaghetti or any other thin long noodle.

Cooking Steps

  1. Start water boiling for the noodles in the first pot.
  2. In the 2nd (heavy bottom) pot, brown the bulk sausage with a little butter or olive oil. After the browning starts, add the onions and saute until the meat is browned and the onions are slightly transparent.
  3. Reduce the heat to medium and pile the cabbage on top of the meat and onion mixture.  If it overflows the pot, just fill it up as much as you can then when it shrinks down, add the rest.  Place a cover on the pot and let it steam/soften while you cook the noodles.  Preferably for 20-25 minutes.
  4. Cook the noodles per the package directions but reduce the time by 1 minute so the noodles come out Al Dente. Drain the noodles.
  5. Stir the meat and cabbage mixture, then combine it with the noodle.  Optionally season with a little Salt & Pepper after tasting.  [Note: If you used a good spicy sausage, you may find that you do not need to add and salt or pepper the the sauce].
  6. Let the mixture sit for 5-10 minutes so the sauce has a chance to be absorbed with the noodles.  If you want to add a little more color or flavor to the mixture, you can add a can of whole tomato's or you favorite green vegetable before you add the cabbage to the meat mixture.
  7. Spoon the mixture into bowls and serve with fresh warm bread.  Enjoy!

<< Sausage/Ground Meat Recipes

1 Medium Head of cabbage (about 2-3 lbs.) roughly cut into 1/2” strips.

1 to 1 ½ lbs of your favorite Village Butcher Sausage.  You can use Fresh Polish, Fresh Italian, Chorizo or others.  If the sausage is in a casing, use a knife to split the casing in half lengthwise and it will easily come off.

Salt and Pepper to taste.